Skip to content

GET BREAKING NEWS IN YOUR BROWSER. CLICK HERE TO TURN ON NOTIFICATIONS.

X

IN GOOD TASTE: Touchdown! Tailgating pork wraps
PUBLISHED: | UPDATED:

No Autumn is complete without football and tailgating.

When headed to the big game, score with an idea for tailgate food that’s a winner with flavor — mini flatbreads filled with lean roasted pork, BBQ sauce, scallions, arugula and zesty yogurt-lime cilantro dressing, individually wrapped and tied, ready to serve!

Pack plenty of these satisfying wraps, along with healthy chips, drinks and fruit, like crisp apples, to keep the fans cheering!

ROASTED PORK LOIN WRAPS with YOGURT-LIME DRESSING

Yield: 6

INGREDIENTS

2 packages Stonefire® mini NAAN (flatbread) Ancient Grain

1 – 1/2 lbs. pork tenderloin, roasted and sliced (see below)

1 -1/2 Tbsp. extra virgin olive oil

Kosher salt, freshly ground pepper

Fresh rosemary

Dinosaur BBQ sauce

6 scallions, sliced on the diagonal 1/4-inch pieces

Arugula

Yogurt-lime dressing (see below)

1 cup plain Greek yogurt

1 Tbsp lime juice

1 Tsp lime zest

1/4 cup cilantro leaves, stems removed

Lime wedges, for serving

Parchment paper cut into 6 pieces of 15-inch squares

Cooking string

PREPARATION

Roast the pork tenderloin: Preheat oven to 375F degrees. Line a baking pan with foil, place tenderloin in center, drizzle with olive oil, season with salt and pepper. Lay 2 – 3 rosemary sprigs on top of meat, fold foil over to create a tent (this will keep it juicy); place in the center of preheated oven.

Bake for 35-40 minutes, turning once half way (until meat registers 145F degrees,) then open tented foil, uncover and broil for 6-8 minutes to brown pork.

Remove from oven, let rest for 10-15 minutes before transferring to a cutting board; slice 1/4-inch thick on diagonal.

Yogurt-lime dressing: In a small bowl, combine yogurt, lime juice, lime zest; mix well. Stir in cilantro leaves. Keep refrigerated.

Assemble wrap: Fold parchment paper in half, corner to corner forming triangles; warm and soften flatbreads on the lowest setting of toaster then place in the upper center portion of each parchment triangle.

Add a row of 3 – 4 tenderloin slices, lightly drizzle BBQ sauce over tenderloin, add scallions and arugula leaves. Top with a drizzle of yogurt-lime dressing. Fold the bottom point of parchment up, the right side over and then roll or wrap parchment around the Naan so that the top is exposed; tie with string. Serve wraps with lime wedge and extra yogurt-lime dressing.

Join the Conversation

We invite you to use our commenting platform to engage in insightful conversations about issues in our community. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable to us, and to disclose any information necessary to satisfy the law, regulation, or government request. We might permanently block any user who abuses these conditions.