My wife and daughter are gone for a week, which leaves me alone to try and use up all the leftovers. Even though my dogs managed to swipe one of the pork tenderloins I made the other day, I still had some of that left. I also had some of the dough left over from the crackers I made that needed to be used up before it became too sour. I had originally planned to make tortillas with the dough which then gave me the idea to make pork wraps. I've been wanting to try Erik's smashed beets. I thought the sweetness of the beets would compliment the saltiness of the bacon wrapped pork very nicely. This turned out awesome! I miss my wife and daughter and was sorry I could not enjoy this meal with them.
Pork Tenderloin Wraps
- left over pork tenderloin sliced into thin medallions (I used these)
- beets prepared as described here
- sourdough whole wheat tortillas (dough is described here, technique is described here)
- organic spinach
- feta cheese made from grassfed and raw milk
- toasted almond slivers
- 3 Tbl unfiltered extra virgin olive oil
- 1 Tbl rice vinegar
- 1 Tbl raw honey
- 1/2 Tbl spicy brown mustard
And my tortillas...
The dressing was just something quick I threw together. A wrap is always best with some kind of sauce or dressing in my opinion.
I decided I wanted this to be a wrap served hot and not cold. Since my beets and tortillas were freshly made they were warm anyhow. Therefore, I warmed my pork tenderloin in a pan with, what else other than, a little good pastured bacon fat. Pork tenderloin, wrapped in bacon, cooked in bacon fat... doesn't get better than that folks! : )
Layer a tortilla with spinach, pork, and beets. Then sprinkle with feta, toasted almonds, and drizzle a small amount of dressing on. Mmmm... so good.