Pork: Asian 5 Spice Pork Tenderloin Wrap
Source of Recipe
Rachael Ray
List of Ingredients
2 1/2 pound Pork tenderloin trimmed of fat
Steak seasoning salt
1/4 cup dark brown sugar
1 1/2 teaspoon Chinese five spice powder
1 tablespoon oil
1/3 cup Hoisin sauce
1 Navel orange zested and juiced
1 teaspoon dark sesame oil
2 teaspoon Toasted sesame seeds garnish
2 tablespoon Chopped cilantro or chives
~~ -- SALSA -- ~~
2 Ripe mangoes peeled, pitted, diced
1 Red bell pepper seeded and chopped
1 Jalapeno peppers seeded and chopped
1/2 Red onion chopped
1 Ripe lime juiced
20 Basil leaves shredded
Coarse salt Recipe
Frankie Wraps: 3 eggs, beaten 1/4 cup water, eyeball it 2 scallions, thinly sliced Vegetable oil, 1 teaspoon per wrap 10 flour tortillas, 8 inches
Preheat oven to 450 degrees F. Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.
Combine mango, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.
To make Frankie wraps, heat a nonstick skillet over medium high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.
To assemble, thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.
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