Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
250 g (8 oz) pork tenderloin or lean pork roast
8 flour tortillas (8 inch / 20 cm)
2 apples, cored and diced (Granny Smith and Gala or others)
1/2 ripe avocado, diced and peeled
15 mL (1 tbsp) diced green onion including top
10 mL (2 tsp) chopped fresh cilantro leaves
2 mL (1/2 tsp) minced jalapeño pepper
1 mL (1/4 tsp) minced garlic
Salt to taste
5 mL (1 tsp) granulated sugar
5 mL (1 tsp) fresh lime juice
Fajita Marinade (below)
Combine all ingredients for salsa in a bowl and mix well. Cover and refrigerate several hours to meld flavours. Place pork in shallow pan and pour marinade over. Cover and refrigerate for 1 1/2 hours; turn occasionally. Makes 2-1/2 cups (625 mL).
When ready to serve, drain pork, reserving excess marinade. Place pork on rack in shallow roasting pan and brush with reserved marinade. Bake at 375ºF (190ºC) for 30 minutes or until 160ºF (71ºC) in centre. Wrap tortillas tightly in foil and heat in 350ºF (180ºC) oven for 10 minutes. Meanwhile, cut pork diagonally across grain into thin slices. Arrange one-eighth of slices and 2 or 3 tablespoons (30 or 45 mL) salsa in centre of each tortilla. Fold bottom half of tortilla over filling and overlap sides on top. Arrange on serving plate.
Combine 15 mL (1 tbsp) vegetable oil; 2 tablespoons water; 30 mL (2 tbsp) fresh lime juice; 3 large cloves garlic, finely minced; 10 mL (2 tsp) minced fresh cilantro leaves; and 1 mL (1/4 tsp) red pepper flakes in small bowl and mix well.
Makes 4 servings, 2 wraps each.
Imported on 2011-01-20 16:41:26 — Original ID:160