Years and years ago my family would go to an annual wine festival in Ohio. I was a little too young to sample the wine, but there were other fun festival type things to keep my occupied. And there was the food. Not your typical FRY EVERYTHING festival food, but good food!
One of the wine festival foods that really stuck with my family were the pork tenderloin wraps. Sweet goodness these are filling and fresh. Juicy tender pork with lettuce, tomatoes, onions, cheddar cheese, barbeque sauce, and ranch dressing, all wrapped in a warm fresh tortilla. Yes, you read that right, barbeque sauce AND ranch dressing. Don’t be scared. It sounds weird, but it works.
My family loved these wraps so much that they became a regular at summertime family gatherings. In fact, these wraps were sort of a pork game changer for me. At one point in my life I didn’t think I liked pork. Then we started having these regularly and I couldn’t wait for my mom to say we were going to my aunt’s house for pork tenderloin wraps. I still love them and I hope you will too!
P.S. These tortillas were homemade, too! Recipe coming soon!
1 lb pork tenderloin, dry rubbed, cooked, sliced on the diagonal (see recipe below)
Shredded cheddar cheese
Flour tortillas, warmed
Fill tortillas with desired fixings. Top with BBQ sauce and ranch dressing. Enjoy!
Barbeque Pork Tenderloin Rub
1 Tbsp brown sugar
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp chili powder
dash cayenne pepper
1/4 tsp garlic powder
1/2 tsp dry onion flakes
Preheat oven to 375 degrees
Combine all ingredients in a small dish. Rub generously over pork tenderloin and let sit for about 10 minutes.
Place tenderloin on lightly greased baking sheet. Cook for 30-35 minutes or until an instant read thermometer reads 145 degrees. Cover with foil and let rest for 10 minutes before slicing on a diagonal. Alternatively, you could grill the pork tenderloin.
Here are a few of my other favorite pork recipes!