Baja Pork Wraps

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Dinner

10 minutes

30-35minutes

6

    • 2
      2
      Canadian Pork Tenderloins, well trimmed, about 12 oz/375 g each
    • 3
      3
      cloves garlic, minced
    • 1 Tbsp
      15 mL
      EACH ground cumin, ground coriander, chili powder
    • salt and pepper to taste
    • 1
      1
      large clove garlic, minced
    • 1/2 tsp
      2 mL
      ground cumin
    • 1 cup
      250 mL
      mayonnaise or salad dressing
    • 1/4 cup
      50 mL
      lime juice
    • 1
      1
      sweet red pepper, in julienne strips
    • 1/2
      1/2
      zucchini, in julienne strips
    • 1/2
      1/2
      onion, in thin strips
    • 1/2
      1/2
      carrot, in julienne strips
    • 6
      6
      10"/25cm flour tortillas

Directions

Combine first amounts of garlic and cumin with coriander and chili powder. Rub on all surfaces of pork tenderloins. Roast at 375ºF/200ºC to an internal temperature of 155-160ºF (68-71ºC), about 30 to 35 minutes. Remove from oven; tent loosely with foil and let rest for 5 minutes. Slice into 1/4″x3″ (1X8 cm) julienne strips. Meanwhile, combine second amounts of garlic and cumin with mayonnaise and lime juice. Cover and refrigerate until ready to serve. Combine red pepper, zucchini, onion and carrot. To assemble, spread tortilla with garlic-cumin dressing. Top with some vegetable mixture and some pork tenderloin strips. Fold each wrap tightly to close; cut into two segments.


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