Saturday, March 12, 2011

Menu for 03/11/11 - Pork Tenderloin Wraps (Dude1)

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
for the dressing
  • 3 Tbl unfiltered extra virgin olive oil
  • 1 Tbl rice vinegar
  • 1 Tbl raw honey
  • 1/2 Tbl spicy brown mustard
Here's how my beets turned out.  I ate a good amount of them straight out of the bowl before everything else was even ready.

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.


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