Caribbean Pork Rolls
½ cup(s), finely diced
sweet red pepper(s)
¼ cup(s), finely chopped
1 Tbsp, finely chopped
1 Tbsp, fresh, chopped
fresh lime juice
red pepper flakes
1 medium clove(s), minced
1 tsp, fresh, peeled and minced
uncooked lean pork tenderloin
½ pound(s), cut on diagonal into thin slices
4 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.