Hatfield Tuscan Herb Grilled Pork Tenderloin Wraps Recipe
July 13, 2017
INGREDIENTS:
1 Hatfield Dry Rub Seasoned Tuscan Herb Tenderloin
2 bell peppers, sliced lengthwise into thin strips
2 onions, cut into crescents
2 ears corn, shucked
2 ripe tomatoes, diced
2 jalapenos, seeded and diced
1/2 red onion, diced
juice of 1 lime
1 tablespoon balsamic vinegar
1/2 cup fresh cilantro, chopped
salt and pepper to taste
6 10-inch corn tortillas
DIRECTIONS:
- Preheat grill until fully heated, 10 to 15 minutes.
- Place the pork tenderloin and ears of corn on the hot grill. Close the lid and grill for 7 minutes. After 7 minutes, open the grill, flip the pork and corn, and add the peppers and onions to the grill. Close the lid again and grill for an additional 7 minutes. Keeping the lid closed, turn off the heat and allow the pork to cook with the residual grill heat for an additional 5 minutes. Confirm the thickest part of the pork has reached a temperature of 145 °F.
- Remove the pork and vegetables from the grill. Allow the pork to rest at room temperature for 5 minutes before carving.
- While the pork is resting, start the salsa. Strip the kernels from the corn cob. Combine the corn kernels, diced tomatoes, jalapenos, red onion, lime juice, balsamic vinegar, and cilantro in a medium bowl. Add salt and pepper to taste.
- To assemble, place a few strips of pork, some peppers and onions, and several tablespoons of the corn salsa in the center of a corn tortilla. Fold the ends in and roll. If desired, wrap in parchment paper or aluminum foil for transport and ease of eating.
Original recipe visit: Hatfield Tuscan Herb Grilled Pork Tenderloin Wraps @ bunsenburnerbakery.com