Caribbean Pork Rolls

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.



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. Yields 2 rolls per serving.


The lettuce adds crunch without increasing the SmartPoints value 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.

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