Moo Shu Pork Rolls - What the Forks for Dinner?

Scale

3/4 pound pork tenderloin, cut into 4 pieces, and pounded thin
FOR THE MARINADE
1/4 cup low-sodium soy sauce
2 tablespoons sherry
1 tablespoon brown sugar
1/2 teaspoon dark sesame oil
Salt and freshly ground pepper to taste
FOR THE VEGETABLES
2 tablespoons peanut oil
1/4 cup thin slivers fresh ginger
1 clove garlic, minced
4 scallions, white and light-green parts only, cut into 2-inch lengths and slivered
1 cup cole slaw mix
1 cup shiitake mushroom caps
2 teaspoons Coconut oil for sautéing
2 cups cooked rice
Green onion for garnish.

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Place pork, soy sauce, sherry, sugar, sesame oil, and salt and pepper in a small bowl; toss and set aside. While pork is marinading. Heat peanut oil in a large skillet over high heat.
Add ginger, scallions, slaw mix and mushrooms; cook, stirring and tossing constantly, until vegetables are wilted, about 5 minutes. Remove pork from marinade and set marinade aside.
Place pork on cutting board and divide vegetable mixture evenly among pork pieces. Roll up securing with a toothpick.
In a skillet over medium heat melt coconut oil and sauté rolls until meat is cooked through.Remove rolls from pan and cover with foil to keep warm.
Pour marinade into same skillet and bring to a boil. Continue boiling until reduced until thickened.
To serve place one cup of cooked rice in a shallow bowl on or on a plate. Place 2 roll atop rice and drizzle with sauce.
Garish with green onions if desired.

This recipe is for two but can easily be doubled.

Keywords: pork tenderloin, soy sauce, cabbage, mushrooms, Asian, Moo Shu, dinner