Barbecued Pork Burritos With Chopped Salad Recipe

Name: Barbecued Pork Burritos With Chopped Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 Tbsp. wine vinegar; 1/4 tsp dry thyme; 1 1/4 tsp salt fresh grnd black pepper; 1/4 c. extra virgin olive oil; 1 lb pork tenderloin; 2 Tbsp. veg. oil; 1 c. barbecue sauce; 1/2 tsp grnd cumin; 6 ounce cheddar cheese shredded; 4 x 9 inch flour tortillas; 1/2 head romaine lettuce minced; 3 x tomatoes diced; 2 x green bell peppers diced; 1 x cucumber peeled, halved lengthwise, seeded, and diced

Servings: persons

2 1/2 Tbsp. wine vinegar
1/4 tsp dry thyme
1 1/4 tsp salt fresh grnd black pepper
1/4 c. extra virgin olive oil
1 lb pork tenderloin
2 Tbsp. veg. oil
1 c. barbecue sauce
1/2 tsp grnd cumin
6 ounce cheddar cheese shredded
4 x 9 inch flour tortillas
1/2 head romaine lettuce minced
3 x tomatoes diced
2 x green bell peppers diced
1 x cucumber peeled, halved lengthwise, seeded, and diced

1
In a medium bowl, whisk 1 1/2 Tbsp.
2
of the vinegar, the thyme, 3/4 tsp.
3
of the salt, and 1/8 tsp.
4
pepper.
5
Add in the extra virgin olive oil slowly, whisking.
6
Set aside for the minced salad.
7
Heat the oven to 350 degrees.
8
Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips.
9
In a large frying pan, heat 1 Tbsp.
10
of the veg.
11
oil over high heat.
12
Add in half the pork, sprinkle with 1/4 tsp.
13
of the salt, and saute/fry till cooked through and just beginning to brown, 3 to 4 min.
14
Remove.
15
Heat the remaining 1 Tbsp.
16
veg.
17
oil and cook the rest of the pork, seasoning it with the remaining 1/4 tsp.
18
salt.
19
Return all the pork to the pan.
20
Stir in the barbecue sauce, cumin, the remaining 1 Tbsp.
21
vinegar, and two thirds (about 1 c.) of the cheese.
22
Spread some of the pork mix in a line just below the center of each tortilla.
23
Roll up the burritos and put them seam-side down in a small baking dish.
24
Bake for 10 min, sprinkle with the remaining cheese, and bake till the cheese melts and the filling is warm, about 2 min longer.
25
Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl containing the dressing and toss.
26
Put the salad on plates and top with the burritos.
27
Family Time Recipe Newsletter-Aug 2001

1061

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 Tbsp. wine vinegar, 1/4 tsp dry thyme, 1 1/4 tsp salt fresh grnd black pepper, 1/4 c. extra virgin olive oil, and more.

Yes, Barbecued Pork Burritos With Chopped Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!