Use Latin-Rubbed Pork Loin Roast for these
wraps. Simple to make ahead of time, and cut for gatherings.
Also great for afternoon snacks.
Sweet
'N Hot Pork Wraps
- 1/2 pound Latin-Rubbed
Pork Loin Roast,
sliced thin
1/4 cup cream cheese
1 teaspoon horseradish sauce
2 tablespoons cranberry sauce
4 (eight-inch) flour tortillas
1/2 cup alfalfa or radish sprouts
- Combine cream cheese,
horseradish and cranberry sauce; mix thoroughly.
- Spread each tortilla with
about 1 1/2 tablespoons sauce
- Top tortilla with 2 ounces
pork, then 1/8 cup sprouts.
- Roll tortilla and refrigerate
until serving time.
Serves 4.
Recipe provided courtesy
of Pork, The Other White Meat.
