Caribbean Pork Rolls
- Total Time
Skewered strips of apricot-glazed pork tenderloin and papaya salsa wrapped in lettuce leaves make neat little packets.
papaya(s)½ cup(s), finely diced
sweet red pepper(s)¼ cup(s), finely chopped
uncooked scallion(s)1 Tbsp, finely chopped
cilantro1 Tbsp, fresh, chopped
fresh lime juice2 tsp
red pepper flakes¼ tsp
table salt⅛ tsp
apricot preserves1 Tbsp
hoisin sauce1 Tbsp
garlic clove(s)1 clove(s), medium, minced
ginger root1 tsp, fresh, peeled and minced
uncooked lean pork tenderloin½ pound(s), cut on diagonal into thin slices
lettuce4 leaf/leaves, large
- To make the salsa, combine the papaya, bell pepper, scallion, cilantro, honey, lime juice, crushed red pepper, and salt in a small bowl; set aside.
- Line the broiler rack with foil; preheat the broiler.
- Combine the apricot preserves, hoisin sauce, garlic, and ginger in another bowl. Add the pork; toss to coat. Thread the pork onto two 8-inch metal skewers. Place the skewers on the broiler rack. Broil 4 inches from the heat, turning occasionally, until the pork is browned, about 3 minutes on each side.
- Place the lettuce on a work surface. Top each leaf with one-fourth of the pork and one-fourth of the salsa. Fold the two long sides of the lettuce over the filling. Starting from a short end, roll up the lettuce to enclose the filling. Repeat with the remaining lettuce, pork, and salsa, making a total of 4 rolls. Yields 2 rolls per serving.