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Ronto Wrap
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Quick and tasty Disney-inspired pork tenderloin wrap with tangy slaw and peppercorn sauce for busy weeknights.
Ingredients:
1pork tenderloin, trimmed (about 1 pound)
1garlicclove, grated
¼ teaspoonred pepper flakes
Pinchcayenne
Pinchcumin
Kosher salt, to taste
4fully cookedpork sausages of choice
Instructions:
Preheat the oven to 400°F (200°C).
Lay the trimmed pork tenderloin on a plate or work surface. Mix olive oil, grated garlic, red pepper flakes, cayenne, and cumin in a small bowl. Coat the pork with the oil and spice blend, ensuring it covers the entire surface, then generously season with Kosher salt.
Heat a coated cast-iron skillet over medium-high heat for 2 minutes. Sear pork tenderloin until deeply golden brown, about 5 minutes per side. Transfer skillet to the oven and roast for 5 minutes. Push tenderloin to one side of the skillet, add sausages, and roast for an additional 10 minutes, flipping sausages halfway through. Ensure the pork reaches an internal temperature of 145 degrees F (62 degrees C). Rest covered with foil for at least 10 minutes before serving.
Mix coleslaw mix, cilantro, apple cider vinegar, jalapeño, lime juice, freshly ground black pepper, and salt in a bowl. Toss with tongs until well combined.
Mix together mayonnaise, Greek yogurt, lemon juice, horseradish, Worcestershire sauce, pepper, and kosher salt in a small bowl to make the peppercorn sauce. Adjust seasoning to suit your taste preferences.
Wrap the pita or naan in foil and place in the oven to warm while you slice the pork. The bread will warm up nicely from the residual heat of the oven, no need to turn it on.
Cut the sausages lengthwise and slice the pork tenderloin into 1/4-inch thick pieces.
Place a warm piece of pita or naan on a large plate. Arrange 4 to 5 slices of pork tenderloin and a sausage on top. Add approximately 1 cup of the prepared slaw followed by a drizzle of about 2 tablespoons of peppercorn sauce. Roll it up and savor the flavors.