Baja Pork Wraps
Posted May 2, 2011 by
Ready Time 0 min Servings: 6 s


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


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.