For this low-fat main dish, grilled and seasoned pork strips and homemade corn relish fill a flour tortilla. Guests at a cookout can assemble their own.

Source: Midwest Living


Recipe Summary

50 mins
1 hr
30 mins
15 mins
2 hrs 35 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Sprinkle meat with salt and black pepper. For glaze, in a small bowl combine honey, mustard and cumin; set aside.

  • For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over the drip pan. Cover and grill for 30 to 35 minutes, or until meat thermometer registers 155 degrees F, brushing with honey-mustard mixture the last 5 to 10 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on grill rack; cover and grill as above.) Cover meat and let stand 15 minutes (meat temperature will rise to 160 degrees F). Slice meat into thin bite-size strips.

  • To serve, divide meat, cabbage, if you like, and Corn-Tomato Relish among tortillas. Roll up. Makes 10 sandwiches.

Oven-Roasting Method:

Place pork on a rack in a shallow roasting pan. Roast, uncovered, in a 425 degree oven for 25 to 35 minutes or until a meat thermometer inserted in pork registers 155 degrees F. Cover and let stand 15 minutes before serving (the meat's temperature will rise 5 degree during standing time).

Nutrition Facts

323 calories; fat 12g; cholesterol 62mg; saturated fat 3g; carbohydrates 30g; mono fat 4g; poly fat 4g; insoluble fiber 2g; sugars 6g; protein 23g; vitamin a 340.1IU; vitamin c 8.3mg; thiamin 0.7mg; riboflavin 0.4mg; niacin equivalents 5.3mg; vitamin b6 0.5mg; folate 32.3mcg; vitamin b12 0.6mcg; sodium 501mg; potassium 451mg; calcium 50.5mg; iron 2.5mg.