Baja Pork Wraps
Ingredients:
-
2 (2 ) PORK TENDERLOINS, well trimmed, about 12 oz (375g) each
-
3 (3 ) cloves garlic, minced
-
1 tbsp (15 mL) EACH ground cumin, ground coriander chili powder
-
1 (1 ) large clove garlic, minced
-
1/2 tsp (2 mL) ground cumin
-
1 cup (250 mL) light 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\"/25 cm flour tortillas
Preparation:
Combine first amounts of garlic and cumin with coriander, chili powder, salt and pepper. Rub on all surfaces of pork tenderloin, Roast at 375ºF/190ºC to an internal temperature of 155-160ºF (68-71ºC). Remove from oven -- tent loosely and let rest 5 minutes. Slice into 1/4''x3'' (1x8 cm) julienne strips.
Meanwhile, combine second amounts of garlic and cumin with mayonaise 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.
Courtesy of Manitoba Pork Council
www.pickpork.com