Asian Pork Rolls

By Coppermouse

The ultimate finger food classic, these sticky pork and scallion rolls have just the right amount of sweet and sour. A little bit messy and a lot delish, be sure to have plenty of napkins on hand.

Ingredients

• 3/4 pound pork tenderloin, trimmed and diagonally cut into paper-thin slices, (about 24 slices)
• 1/4 cup hoisin sauce
• 2 tablespoons red wine vinegar
• 2 teaspoons Asian (dark) sesame oil
• 20 large scallions, trimmed and cut into 4-inch lengths
• 2 tablespoons thinly sliced scallions

Preparation

Step 1

Place the pork slices between two sheets of wax paper. With a rolling pin or meat mallet, gently tap each slice to flatten.

Combine the hoisin sauce, vinegar and sesame oil in a large bowl. Add the pork and toss to coat. Let stand 15 minutes.

Line the broiler rack with foil and spray with nonstick spray. Preheat the broiler.

Wrap a slice of pork around each scallion length. Arrange the rolls, seam-side down, on the broiler rack.

Broil, 4 inches from the heat, until the meat and scallions are browned and lightly charred in spots, 6-8 minutes.

Sprinkle with the sliced scallions. Serve hot.