Name: Cherry Pork Wrap
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)

E. Marie

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!

Print Recipe

Servings: 4 or 8

Course: Main Course

Ingredients Method

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

Method

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.