Grilled pork wraps with pineapple slaw
4
Points®
Total time: 41 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Thin slices of marinated pork and a pineapple coleslaw give this sandwich terrific, tropical flavour.
Ingredients
Fresh lime juice
3 tbsp(s)
Olive oil
2 tsp(s)
Dried oregano
1 tsp(s)
Garlic powder
½ tsp(s)
Ground cumin
½ tsp(s)
Table salt
¾ tsp(s)
Uncooked lean pork tenderloin
¾ pound(s)
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Pineapple
½ cup(s)
Cilantro
½ cup(s)
Uncooked scallions
1 medium
Whole wheat tortilla
4 medium
Instructions
1
Combine 1 tablespoon lime juice, 1 teaspoon oil, oregano, garlic powder, cumin and 1/2 teaspoon salt in a medium bowl; add pork and toss to coat. Let marinate 15 minutes (or cover and refrigerate up to 2 hours).
2
Meanwhile, combine slaw mixture, pineapple, cilantro, scallion and remaining 2 tablespoons lime juice, 1 teaspoon oil and 1/4 teaspoon salt in another medium bowl.
3
Off heat, coat an outdoor grill or stove-top grill pan with cooking spray; heat to medium-high heat.
4
Place pork on grill; brush with any remaining marinade and then discard marinade. Cook pork, turning once, until just cooked through, 6-8 minutes (internal temperature should be a minimum of 145°F); let sit 3 minutes.
5
Evenly divide pork among tortillas and top each with 1/2 cup slaw; fold up and enjoy.
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