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Bourbon Pork Wraps

Sliced pork tenderloin brushed with an alcohol-free bourbon glaze, rolled in warm tortillas with crunchy lime slaw.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

  • For the Pork
  • 1 1/4 lb 570g pork tenderloin, silverskin removed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon 15ml neutral oil
  • For the Alcohol-Free Bourbon Glaze
  • 1/3 cup 80ml apple juice
  • 2 tablespoons 28g packed brown sugar
  • 2 tablespoons 30ml soy sauce
  • 1 tablespoon 15g Dijon mustard
  • 1 garlic clove minced
  • 1 teaspoon alcohol-free bourbon extract
  • 1 tablespoon 14g butter
  • For the Slaw and Wraps
  • 2 cups 140g finely shredded green cabbage
  • 1 carrot about 70g, grated
  • 2 scallions thinly sliced
  • 2 tablespoons 30ml lime juice
  • 1 tablespoon 15ml olive oil
  • 1/4 teaspoon salt
  • 8 flour tortillas 8-inch / 20cm
  • 1/4 cup 10g chopped cilantro (optional)

Method
 

  1. Heat the oven to 200°C (400°F). Take the pork out of the refrigerator 20 minutes ahead. Pat it dry and rub it with the salt, pepper, and smoked paprika.
  2. Toss the cabbage, carrot, and scallions with the lime juice, olive oil, and salt. Set aside while the pork cooks; it will soften slightly and taste better.
  3. Heat the oil in an oven-safe skillet over medium-high heat until it shimmers. Sear the pork for about 1 1/2 minutes per side, turning until all four sides are golden, for about 6 minutes total.
  4. Meanwhile, simmer the apple juice, brown sugar, soy sauce, mustard, and garlic in a small saucepan over medium heat for 6 to 8 minutes, stirring often, until it thickens enough to coat the back of a spoon. Stir in the butter and bourbon extract off the heat.
  5. Brush the seared pork with about a third of the glaze. Transfer the skillet to the oven and roast for 12 to 15 minutes, brushing again after 8 minutes, until a thermometer in the thickest part reads 60°C (140°F).
  6. Rest the pork on a cutting board for 5 to 8 minutes. It will rise to about 63°C (145°F), and the juices will settle.
  7. Warm the tortillas in a dry skillet for 15 to 20 seconds per side, until soft and pliable. Slice the pork against the grain into 1/4-inch (6mm) slices and toss with the remaining glaze.
  8. Fill each tortilla with a few slices of pork, a spoonful of slaw, and cilantro. Fold in the sides, roll up, and serve right away.