It's very nice to have something quick and easy for summer meals, and since we do a lot of eating outside in the summer ... this is a great recipe! Everything is in the tortilla when you get finished. Although I love to serve these with fresh sliced, cold melon. A whole meal and not much fuss!
8 flour tortillas
3 C. pitted cherries
2 T. chopped fresh basil
2 t. grated fresh ginger
3 cloves garlic, crushed
1/2 t. cayenne pepper, either ground or Tabasco
1/2 t. salt
1/4 t. fresh ground black pepper
1 T. canola oil
1# lean boneless pork tenderloin, cut into 2” x 2” x 4” strips
2 C. cooked brown rice
2 C. finely sliced romaine lettuce, or lettuce of your choice
Preheat the oven to 350 degrees. Wrap the tortillas tightly in heavy foil and heat in the oven for 10-15 minutes. Meanwhile, in a food processor, coarsely chop 2 cups of the cherries. Stir in the basil, ginger, garlic, cayenne, and salt & pepper. Set aside.
Heat the oil in a heavy skillet. Add the pork and the remaining 1 cup of cherries. Saute just until the pork is cooked through, about 5 minutes. Stir in the cooked rice and heat through. Top each warm tortilla with 1/4 cup of the pork-rice mixture, a spoon full of the cherry sauce, and 1/4 cup of the lettuce. Fold in the sides of each tortilla and roll into a bundle.