Caribbean Pork Rolls
4
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Papaya
½ cup(s), finely diced
Red bell pepper
¼ cup(s), finely chopped
Scallions
1 Tbsp, finely chopped
Cilantro
1 Tbsp, fresh, chopped
Honey
2 tsp
Fresh lime juice
2 tsp
Red pepper flakes
¼ tsp
Table salt
⅛ tsp
Apricot preserves
1 Tbsp
Hoisin sauce
1 Tbsp
Garlic
1 clove(s), minced
Fresh ginger
1 tsp, fresh, peeled and minced
Uncooked lean pork tenderloin
½ pound(s), cut on diagonal into thin slices
Lettuce
4 leaf/leaves, large
Instructions
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.
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