Asian Pork Crepes

From the Kitchen of: Maureen Dobbins
Source:

Ingredients:

1/2 lb. pork tenderloin, trimmed of excess fat
1 tablespoon vegetable oil
3 tablespoons hoisin sauce
1 tablespoon honey

8 crepes

1/4 cup Asian plum sauce
4 radishes, cut into thin strips
10 chives, cut diagonally into 1-inch long pieces
2 scallions, cut into 1-inch long pieces and cut into thin strips

Directions:

Pat pork dry with paper towels and season with salt and pepper. In an ovenproof skillet, heat oil over moderately high heat until hot but not smoking and brown pork on all sides. Roast pork in skillet in middle of oven until a meat thermometer registers 155 degrees, about 20 minutes.

Transfer pork to a cutting board and cool completely. Cut pork into 1-inch long strips and put in a small bowl. Add hoisin sauce and honey, stirring to combine, and season with salt and pepper.

Brush crepe lightly with plum sauce and cut into 4 wedges. Arrange 3 or 4 pork strips on each wedge parallel to 1 cut edge and top with 6 radish strips, 4 chive pieces, and some scallion strips. Roll up crepe into a cone, tucking in pointed end as rolling. Makes 32 hors d'ouvres size crepes.'