Border Pork Roll-Ups
Contributor: Debbie Fowler
2002 Cowley Cookbook
For salsa:
1/2 cup diced fresh pineapple
3/4 cup chunky-style salsa
For Roll-Ups:
1 lb. pork tenderloin
1 T brown sugar
2 tsp. chili powder
2 T cider vinegar
1 med. onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into thin strips
4 (8-10″) fat-free flour tortillas, warmed
In small bowl, combine pineapple and salsa; mix well. Set aside. Cut pork tenderloin in half lengthwise; cut into 1/4″ thick slices. In medium bowl, combine brown sugar, chili powder and vinegar; mix well. add pork; toss to coat. Let stand at room temperature for 15 minutes to marinate.
Spray large nonstick skillet with cooking sprya. Heat over medium-high heat until hot. Add pork mixture to skillet; cook and stir 3 minutes. Add onion and bell pepper; cook and stir 2-4 minutes or until pork is no longer pink and vegetables are crisp-tender.
To serve, spoon 1/4 of pork mixture onto each tortilla; roll up. Top with salsa.
Yield: 4 servings
Note: One 8-ounce can crushed pineapple, drained, can be substituted for fresh pineapple.