Marinade: 1 cup Kikkoman Hoisin Sauce 1 cup ketchup 1/2 cup Kikkoman Less Sodium Soy Sauce 1 teaspoon ground ginger 1/2 teaspoon cinnamon
Pork: 3 pounds, 8 ounces pork tenderloin, fat and silverskin removed 24 each flour tortillas (8-inch), 12 cups Asian Slaw (recipe below)
To make Barbecued Pork Marinade: In bowl, whisk together Hoisin Sauce, ketchup, soy sauce, ginger and cinnamon until blended. (Yield 2 ½ cups)
To make Barbecued Pork: Coat pork on all sides with 1 cup marinade, refrigerate 2 hours. Bake in 350°F oven, turning occasionally, 30 to 40 minutes or until cooked to an internal temperature of 160°F. Slice thinly across the grain; wrap in foil and keep warm.
For each serving, to order: Brush 1 tortilla with 1 tablespoon marinade. Place 2 ounces pork on tortilla; roll up. Serve with 1/2 cup Asian Slaw on side (see recipe below).
To make Asian Slaw: In bowl, whisk together 2/3 cup Plum Sauce, 1/3 cup water, 2 teaspoons soy sauce and 2 teaspoons Asian sesame oil until blended. Combine 1 pound julienned jicama, 12 ounces shredded napa or green cabbage, 8 ounces of julienned carrots, and 6 tablespoons toasted sesame seed. Toss with dressing until lightly coated. (Yield 12 cups)