Recipe

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• 8 (8-inch) flour tortillas
• 1 (1/2-lb) pork tenderloin
• 2 tbsp low-sodium soy sauce, divided
• 2 cloves garlic, minced
• vegetable cooking spray
• 1 tsp vegetable oil
• 2 cups shredded chinese cabbage
• 1 cup sliced fresh mushroom caps
• 1 medium-size sweet red pepper, seeded and cut into thin strips
• 1 cup fresh bean sprouts
• 3 green onions, thinly sliced into 2-inch strips
• 1 tbsp hoisin sauce
• 1/4 cup plum sauce

• 1 Wrap tortillas in heavy-duty aluminum foil; bake at 325° for 12 minutes or until thoroughly heated.
• 2 Trim fat from tenderloin; slice tenderloin into2- x 1/4-inch strips.
• 3 Combine pork, 1 tablespoon soy sauce, and garlic, tossing well. Coat a wok or large nonstick skillet with cooking spray; drizzle 1 teaspoon oil around top of wok, coating sides. Heat at medium-high (375°) until hot. Add pork mixture; stir-fry 3 minutes or until browned. Transfer to a bowl, and set aside.
• 4 Add cabbage, mushrooms, and pepper to wok; stir-fry 3 minutes. Add bean sprouts and onions; stir-fry 2 minutes. Return pork mixture to wok. Add remaining 1 tablespoon soy sauce and hoisin sauce; stir-fry 2 minutes or until thickened.
• 5 Spread 1 1/2 teaspoons plum sauce over one side of each tortilla; top evenly with pork mixture. Roll up tortillas, and serve immediately.