Wednesday, April 6, 2011

Tex-Mex Pork Wraps

I took an old recipe from here, one of my favorite, revamped it and create an entirely new dish. Marinated and grilled pork loin, is sliced thin and piled in some lettuce cups with a little pico de gallo, some shredded cheese and even a touch of sour cream. It is a flavor packed and doesn't lack in any department, it is sure to become a new favorite of yours too.

What You Need:

2-3lb pork loin, butterflied
salt and pepper
1/4 c olive oil
3 cloves garlic, minced
1 jalapeño, sliced
zest and juice of 2 limes
1 tsp cumin
handful of cilantro, chopped
1/4 c tequila
head of Boston or bib lettuce
shredded cheese, pico de gallo and
sour cream for topping

What To Do:

After butterflying the pork loin, season with salt and pepper. In a small bowl, combine the oil, garlic, jalapeño, zest and lime juice, cumin, cilantro and tequila. Pour it into a zip top and add in the pork loin. Seal, pressing out as much air as possible and massaging the marinade into the pork loin. Place in a bowl or on a plate and into the fridge for 8 hours or overnight.
Heat your grill on high, once is nice and hot, remove the pork from the marinade and grill 7ish minutes on the first side, flip and finishing cooking on the other side 5-10 depending on how thick your pork loin is. Use a meat thermometer to check if your not sure. Let rest for at least 5 minutes before slicing it thin. Place a couple slices in to a lettuce leaf, top with pico de gallo, shredded cheese and sour cream.You can sevre it with those tasty refried beans from the other week too. Enjoy!

1 comment:

  1. Being a Texan I grew up on Tex-Mex. Looks great, I am going to give it a try this weekend.


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