|4||Large Dempsters Plain Tortillas|
|1 lb||pork tenderloin or leftover cooked pork|
|3/4 tsp||ground cumin|
|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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