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Southwestern Pork Wraps




Source of Recipe


Internet


Recipe Introduction


Makes 8 to 12 servings


List of Ingredients




Southwestern Pork Roast

1 (4-pound) boneless pork loin
2 large cloves garlic, crushed
1 teaspoon dried oregano
½ teaspoon ground cumin
2 teaspoons chili powder
1 ½ teaspoons salt
Black pepper and cayenne to taste

Recipe



Trim the roast so that only about one-fourth inch of fat remains around the exterior. Rub generously with garlic, oregano, cumin, chili powder and pepper; then marinate in the refrigerator for up to 24 hours.

Salt the marinated roast, tie if necessary, and place fattiest-side-up in a 350-degree oven. Baste every 30 minutes until done, approximately 1 ¾ to two hours.

GARNISHES

¼ c. olive oil 3 to 4 large sweet onions, halved and cut into thick wedges
2 red bell peppers, seeded and sliced lengthwise
2 green bell peppers, seeded and sliced lengthwise
2 yellow bell peppers, seeded and sliced lengthwise
4 large garlic cloves, thinly sliced
Sliced avocado
Chopped fresh tomatoes
Shredded Monterey Jack or cheddar cheese, optional
Salsa
About 2 dozen warm flour tortillas

Heat olive oil in a very large skillet (or two large skillets); saute onion wedges and bell pepper slices over high heat until they brown around the edges; then add garlic slices, reduce heat to low and cook slowly (to develop sweetness) until tender, about 20 minutes.

Arrange avocado slices, chopped tomatoes and shredded cheese (if using) on a large platter. Serve with the sliced warm pork roast, warm tortillas, warm onions and bell peppers and plenty of salsa (so everybody can create their own wraps).