"The belly rules the mind."--Spanish Proverb

Pork Tenderloin Wrap Recipe

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This recipe for Pork Tenderloin Wrap, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 12 oz. pork tenderloins

Marinade:
3tbsp. soy sauce
2 tbsp. orange juice
1 tbsp. honey
1/2 tsp bottled minced garlic

Slaw:
3 cups packaged shredded cabbage with carrot (coleslaw mix)
1/4 cup thinly sliced green onions
2 tbsp. sesame seeds, toasted
1 tbsp. seasoned rice vinegar
6 12 inch plain or spinach flour tortillas*

Directions:
Directions:
Trim fat from meat. Place meat in a plastic bag set in a shallow dish. For marinade, in a small bowl combine soy sauce, orange juice,honey, and garlic. Pour over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag occasionally.

For slaw, in a medium bowl combine cabbage,green onions, sesame seeds, rice vinegar and sesame oil; toss well. Cover and refrigerate until ready to serve.

Preheat gas grill. Adjust for indirect cooling over medium heat. Drain tenderloin; discard marinade. Place meat on the grill rack over unlit burner. Cover and grill for 30 to 35 minutes or until meat is slightly pink in center and juices run clear. Remove meat from grill. Cover with foil; let stand for 5 minutes.

Thinly slice tenderloin. Arrange meat slices in a strip down the center of each tortilla. Top with slaw. Fold up bottom edge over filling; fold in sides, overlapping in the center. Serve immediately.

Number Of Servings:
Number Of Servings:
Serves 6
Preparation Time:
Preparation Time:
Prep: 15 minutes Marinate: 6 hours Grill; 30 minutes Stand: 5 minutes

 

 

 

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