Pork and Scallion Wraps



1/2 pound pork tenderloin
6 scallions or green onions
1 clove garlic -- crushed
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon oil
1 tablespoon hoisin sauce
1 teaspoon fresh ginger root -- grated

1. Preheat oven to 400°.
2. Trim any excess fat from pork, then cut into 20 round slices. Flatten meat slices with a knife or mallet. Trim roots and any wilted leaves from scallions, then cut each scallion into 3 or 4 pieces.
3. Place scallion on a meat slice and roll up. In a shallow baking dish, stir together garlic, soy sauce, honey, oil, hoisin sauce and ginger root. Place pork rolls in soy mixture seam side down and turn to coat. If preparing ahead, cover and refrigerate.
4. Bake, uncovered, 10 to 15 minutes or until meat is no longer pink in center; cut to test. During baking, baste rolls frequently with sauce. Serve hot or warm.

Yield: 20 pieces