Pork Tenderloin Red Cabbage Wraps Recipes

PORK TENDERLOIN WRAPS

Steps:

• Remove any of the silver membrain with the edge of your knife.
• Cut the loin into 2 to 2.5" slices.
• With the tip of your knife make 1" slit in the ctr of each piece.
• Break down each onion quarter into 2 layer pieces.
• Stuff each slice of loin with 1 of the 2 layer pieces of onion.
• Wrap each piece of loin with a slice of bacon. With the ends of the bacon tucked under.
• Grill or broil @ medium heat until cooked trough, turning half way through the cooking process and the bacon is crispy.
• Once cooked you place a piece of cheese top each piece of meat and let melt.
• Let stand 5 minute
• Serve Warm, Enjoy.

HOISIN PORK WRAPS

Steps:

• Cut roast in half. Combine 1/3 cup hoisin sauce and ginger; rub over pork. Transfer to a 4 or 5-qt. slow cooker. Cover and cook on low for 7-8 hours or until pork is tender., Meanwhile, in a large bowl, combine the cabbage, carrots, onions, vinegar and sugar. Chill until serving., Shred meat with 2 forks and return to the slow cooker; heat through. Place 2 teaspoons remaining hoisin sauce down the center of each tortilla; top with 1/3 cup shredded pork and 1/3 cup coleslaw. Roll up.

PORK TENDERLOIN WITH ROASTED CABBAGE

Steps:

• Preheat the oven to 500˚. Place the cabbage on a baking sheet, leaving room for the pork. Brush the cabbage all over with the melted butter; season with salt and pepper. Roast 15 minutes.
• Meanwhile, rub the pork with salt, pepper and the coriander. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 8 minutes (reduce the heat if the pork is getting too dark). Transfer the pork to the baking sheet with the cabbage; reserve the skillet. Roast the pork and cabbage together until a thermometer inserted in the center of the pork registers 145˚, 13 to 15 minutes; transfer to a cutting board. Continue roasting the cabbage until browned, 5 to 10 more minutes.
• Melt the remaining 1 tablespoon butter in the reserved skillet over medium-high heat. Add the bell pepper, onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the paprika and stir until toasted, 30 seconds. Stir in the vinegar and sugar, then pour in 1/3 cup water, scraping up the bottom of the skillet. Cook until a thin sauce forms, 1 to 2 minutes; season with salt and pepper.
• Slice the pork and divide among plates along with the cabbage. Spoon the bell pepper mixture over the pork; top with the parsley.

PORK TENDERLOIN RED CABBAGE WRAPS

Steps:

• Dice the pork tenderloin, peaches and chop cilantro.
• Heat up olive oil and fry the pork tenderloin dices over medium heat for 10/15 minutes.
• Then add the diced peaches and cooked/cooled brown rice.
• Stir-fry for about 5 minutes over medium heat. Add the chopped cilantro the last 1 or 2 minutes and continue stir-frying.
• Chop the cucumber and tomatoes into small cubes and put in a bowl together with the corn.
• Drizzle some olive oil and chopped cilantro; mix well.
• Peel off larger cabbage leafs and set aside.
• Stuff the cabbage leafs as preferred, roll up and pinch with a toothpick.