Nutrition per serving may change if servings are adjusted.
8 ounces pork tenderloin, cut into thin bite-size strips
½ teaspoon black pepper
½ teaspoon ground ginger
2 to 3 teaspoons olive oil or canola oil
½ of a medium red onion, cut into thin wedges
3 cups shredded Napa cabbage
4 7- to 8-inch whole grain tortillas
Nonstick cooking spray
1 recipe Peanut Sauce
shredded Napa cabbage (optional)
Preheat oven to 300°F. In a medium bowl, combine pork, pepper, and ginger. Toss gently to coat pork.
In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add pork; stir-fry about 3 minutes or until pork is cooked through. Remove pork from skillet; cover with foil and keep warm.
Add onion to skillet, adding the remaining 1 teaspoon oil if needed. Stir-fry for 2 minutes. Add the 3 cups cabbage; stir-fry about 2 minutes more or just until onion is tender and cabbage starts to wilt. Stir pork into cabbage mixture in skillet.
To assemble, coat one side of each tortilla lightly with nonstick spray. Place tortillas, coated sides down, on a work surface. Using a slotted spoon, spoon pork mixture to one side of each tortilla. Drizzle with Peanut Sauce. Fold tortilla over filling.
Preheat a large skillet over medium heat for 1 minute. Add two of the quesadillas to hot skillet; cook for 4 to 6 minutes or until browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in the oven. Repeat with the remaining quesadillas. If desired, serve quesadillas on additional shredded cabbage. Makes 4 servings.
Peanut Sauce: In a small saucepan, whisk together ½ cup creamy peanut butter; ½ cup water; 2 tablespoons reduced-sodium soy sauce; 2 cloves garlic, minced; ½ teaspoon ground ginger; and ¼ teaspoon crushed red pepper. Heat over medium-low heat until mixture is smooth, whisking constantly. Makes about 1 cup.