Pork Tenderloin Wrap with mango chutney

Pork Tenderloin Wrap with mango chutney
  • Prep Time: 30
  • Total Time: 35

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About this Recipe


4 Large Dempsters Plain Tortillas
1 lb pork tenderloin or leftover cooked pork
3/4 tsp ground cumin
3/4 tsp paprika
3/4 tsp fennel seeds
2 tsp canola or vegetable oil
1/2 cup mango chutney
1/2 cup chopped fresh cilantro
1 cup grated, peeled carrot
4 tsp siracha hot sauce (optional)


Pre heat oven to 400 degrees In a small mixing bowl combine the cumin, paprika, fennel seeds and oil until blended. Brush all over the pork tenderloin. Place in a foil line roasting pan and roast for 20 minutes or until thermometer inserted into the thickest part reads 150 degrees. Remove from oven and let sit for 5 minutes, and then slice.

Place a tortilla on a surface and spread 2Tbsp of mango chutney over the whole tortilla leaving a one-inch border. Top with three slices of pork, 2Tbsp cilantro and ¼ cup carrot. Drizzle with 1tsp of siracha if desired. Fold in the sides and roll up.
Repeat with remaining tortillas.


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