Grilled Pork Wraps with Roasted Corn and Tomato Relish

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

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Recipe Summary

prep:
50 mins
chill:
60 mins to 1440 mins
grill:
30 mins
stand:
15 mins
Servings:
10
Nutrition Info
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Grilled Pork Wraps with Roasted Corn and Tomato Relish

Ingredients

Directions

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

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  • 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 (Grilled Pork Wraps with Roasted Corn and Tomato Relish)

Per Serving:
323 calories; total fat 12g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 4g; cholesterol 62mg; sodium 501mg; potassium 451mg; carbohydrates 30g; fiber 2g; sugar 6g; protein 23g; vitamin a 340IU; vitamin c 8mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 5mg; vitamin b6 1mg; folate 32mcg; vitamin b12 1mcg; calcium 50mg; iron 3mg.

Corn-Tomato Relish

Ingredients

Directions

  • Thaw corn; drain well and pat dry with paper towels. In a large skillet, heat olive oil over medium heat. Add corn, red onion, celery, garlic, salt, cumin, and cayenne pepper. Cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in tomatoes, parsley, mayonnaise and lime juice. Cover and chill for at least 1 hour or up to 24 hours. Makes 3 cups.

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