Title: Pork & scallion wraps
 Categories: Appetizers, Pork & ham, Maine
      Yield: 8 Servings
 
    1/2 lb Pork tenderloin
      6    Scallion
      1    Clove garlic -- crushed
      1 tb Soy sauce
      1 tb Honey
      1 tb Oil
      1 tb Hoisin sauce
      1 ts Fresh ginger root -- grated
 
  Preheat oven to 400^. 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. 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. 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.