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Barbecued Pork Burritos With Chopped Salad Recipe

by Global Cookbook

Ingredients

2 1/2 Tbsp. wine vinegar 1/4 tsp dry thyme 1 1/4 tsp salt fresh grnd black pepper 1/4 c. extra virgin olive oil 1 lb pork tenderloin 2 Tbsp. veg. oil 1 c. barbecue sauce

1/2 tsp grnd cumin 6 ounce cheddar cheese shredded 4 x 9 inch flour tortillas 1/2 head romaine lettuce minced 3 x tomatoes diced 2 x green bell peppers diced 1 x cucumber peeled, halved lengthwise, seeded, and diced

Directions

1. In a medium bowl, whisk 1 1/2 Tbsp. of the vinegar, the thyme, 3/4 tsp. of the salt, and 1/8 tsp. pepper. Add in the extra virgin olive oil slowly, whisking. Set aside for the minced salad.
2. Heat the oven to 350 degrees. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips.
3. In a large frying pan, heat 1 Tbsp. of the veg. oil over high heat. Add in half the pork, sprinkle with 1/4 tsp. of the salt, and saute/fry till cooked through and just beginning to brown, 3 to 4 min. Remove. Heat the remaining 1 Tbsp. veg. oil and cook the rest of the pork, seasoning it with the remaining 1/4 tsp. salt.
4. Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 Tbsp. vinegar, and two thirds (about 1 c.) of the cheese. Spread some of the pork mix in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 min, sprinkle with the remaining cheese, and bake till the cheese melts and the filling is warm, about 2 min longer.
5. Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl containing the dressing and toss. Put the salad on plates and top with the burritos. Family Time Recipe Newsletter-Aug 2001

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