Spicy Pork Wraps with Creamy Coleslaw

I had leftover pork tenderloin from the Cashew Pork with Snow Peas and Ginger that I posted yesterday. I looked through my cookbooks for fun ideas on how to use the extra pork tenderloin I had and I am so happy that I discovered this recipe. These wraps are incredibly flavorful! They reminded us of our favorite lettuce wraps. Because the pork tenderloin cooks so quickly, the meal takes very little time to put together.

Spicy Pork Wraps with Creamy Coleslaw

2 tablespoons light brown sugar
1 tablespoon chili powder
2 teaspoons dry mustard
2 teaspoons salt (divided into 1 ½ teaspoons + ½ teaspoon)
¾ teaspoon dried oregano
¾ teaspoon cayenne pepper (divided into ½ teaspoon + ¼ teaspoon)
2 pork tenderloins (about 1 pound each), tail ends tucked under and tied
2 tablespoons olive oil
Six 10-inch flour tortillas
One 14-ounce bag coleslaw mix (or 14 ounces shredded mixed cabbage and carrots)
1/3 cup buttermilk
¼ cup mayonnaise
¼ cup minced green onions, white and green parts

Preheat the oven to 400°F.

Combine the brown sugar, chili powder, dry mustard, 1 ½ teaspoons of the salt, the oregano, and ½ teaspoon of the cayenne in a small bowl. Generously rub the mixture all over the pork tenderloins.

Heat the olive oil in a 12-inch sauté pan over medium-high heat. Add the tenderloins and sear, turning frequently, until evenly crusted on all sides (they will be dark in color because of the sugar), 2 to 4 minutes. Transfer the pork to a baking sheet and roast in the oven for 12 minutes, or until the internal temperature registers 145°F on an instant-read thermometer inserted into the center.

Remove the tenderloins from the oven, transfer them to a cutting board, and tent with foil. Let rest for at least 10 minutes before slicing. While the pork is resting, wrap the tortillas in aluminum foil and place them in the oven until warmed through, 6 to 8 minutes.

Make the coleslaw by combining the coleslaw mix with the buttermilk, mayonnaise, green onions, remaining ½ teaspoon salt, and remaining ¼ teaspoon caynne pepper. (Valerie’s note: I made the sauce for the coleslaw first—whisking together the buttermilk, mayonnaise, onions & seasonings until smooth—before adding the coleslaw mix.) Toss well to combine, and set aside until ready to serve.

To assemble the pork wraps, slice the pork tenderloin in thin slices at an angle. Place ¼ cup of the coleslaw on the lower half of each tortilla, leaving about 2 inches on either side, and then divide the pork slices evenly among the tortillas. Fold in both sides of the tortillas, and then roll the tortillas up, burrito-style. Slice in half and serve immediately.

Makes 6 servings. (You’ll probably have leftover pork as well. Enjoy it the next day on top of a lettuce salad or mixed in with a pasta salad.)

Recipe Source: Emeril 20-40-60 Fresh Food Fast