Caribbean Pork Rolls

6 - 7
PersonalPoints™ per serving
Total Time
21 min
15 min
6 min
Skewered strips of apricot-glazed pork tenderloin and papaya salsa wrapped in lettuce leaves make neat little packets. The lettuce adds crunch and is a nice change from tortillas or pita bread. The salsa can be made up to a day ahead and refrigerated. Instead of using pork, try strips of grilled chicken, turkey, or even cooked brown rice.



½ cup(s), finely diced

Sweet red pepper(s)

¼ cup(s), finely chopped

Uncooked scallion(s)

1 Tbsp, finely chopped


1 Tbsp, fresh, chopped


2 tsp

Fresh lime juice

2 tsp

Red pepper flakes

¼ tsp

Table salt


Apricot preserves

1 Tbsp

Hoisin sauce

1 Tbsp

Garlic clove(s)

1 medium clove(s), minced

Ginger root

1 tsp, fresh, peeled and minced

Uncooked lean pork tenderloin

½ pound(s), cut on diagonal into thin slices


4 leaf/leaves, large


  1. 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.
  2. Line the broiler rack with foil; preheat the broiler.
  3. 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.
  4. 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.
  5. Yields 2 rolls per serving.