Skip right to the recipe for baked pork eggrolls.
I was recently contacted by the National Pork Board and Publix to see if I was interested in participating in a campaign to help promote the Good and Good for You Challenge. The National Pork Board is asking people to take a pledge to eat healthy throughout 2012. This week the campaign is focusing on pork tenderloin.
What is a pork tenderloin, you ask?
Just like with beef tenderloin the tenderloin of a pig comes from a muscle along the central spine which is exceptionally tender as it’s really only used only for posture rather than exercised through movement. (The more you exercise a muscle, the tougher it gets, the phrase “tough old bird,” came about for a reason) It’s a lean cut that while tender isn’t exactly the most flavorful, your best results will come from cooking this cut with rubs, marinades, or serving with sauces.
I’ve got two more recipes for pork tenderloin this weekend, so hang tight (Pork tenderloin with winter greens and onions and pork tenderloin sliders with three sauces).
For more ideas follow the National Pork Board on Twitter @allaboutpork.
These baked pork egg rolls are not quite as crispy as their deep fried counterparts, but they do not lack flavor and would serve well as an appetizer or hors d’oeuvre.
: Baked Pork Egg Rolls
: Recipe Courtesy of the National Pork Board
- 1 cooked pork tenderloin (1 lb)
- Cooking spray
- 4 cups coleslaw mix (broccoli slaw would work, too)
- 2 green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 3 TBSP hoisin sauce
- 16 Egg Roll Wrappers
- water for brushing
Baked Pork Egg Roll Directions
- Preheat the oven to 425°F. Spray a baking sheet with cooking spray.
- In a microwave safe bowl heat the coleslaw mix, cilantro, green onions, and hoisin sauce on high for five minutes.
- While the filling is heating finely chop the cooked pork tenderloin. Toss with the heated filling mixture.
- To assemble the egg rolls take one wrapper at a time and place the wrapper on your work surface with one corner pointing toward you.
- Use a pastry brush to brush water along the outside edge of the egg roll wrapper. Place 1/4 cup of filling in the center of the wrapper in a horizontal line.
- Fold the bottom edge of the wrapper toward the top, over the filling. Fold the two side corners in toward the center, you’ll have what resembles an envelope. Now roll the egg roll toward the top. Place the finished egg roll seam side down on the baking sheet and cover with a clean, damp kitchen towel. (If you’re proficient at rolling covering may not be necessary, it’s to prevent the wrappers from drying out)
- Lightly spray the egg rolls with cooking spray.
- Bake at 425°F for 8 minutes or until the bottoms are golden brown. Turn the egg rolls over and bake an additional 3 – 8 minutes longer. (I like them more well done, personally)
Preparation time: 20 minute(s)
Cooking time: 16 minute(s)
Number of servings (yield): 12
Fat: 1 gram
Protein: 9 grams
This post was sponsored by the National Pork Board, I was provided with recipes and compensated for the purchase of ingredients. All opinions are my own.