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Cherry Pork Wrap

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!
Course Main Course
Servings 4 or 8
Author E. Marie

Ingredients

  • 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 lb 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

Instructions

  1. 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.
  2. 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.