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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


  • 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


  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.