Ingredients
Serves 4
1 each Pork tenderloin
1 Tb. apple cider vinegar
3 Tb fresh chopped rosemary
1/2 Tb ground black pepper
Kosher salt to taste
1/2 head savoy cabbage, shredded
1 small sweet onion, julienne
2 each Honeycrsip apples;
peeled, cored and thinly sliced
8 oz. St. Andre cheese or similar, sliced.
4 each large tortilla or flatbread wrap of choice
Good quality olive oil as needed
Preparation
Marinate pork; combine 4 Tb oil and vinegar, rosemary and pepper. Store in ziplock bag by squeezing out the air for 2 hours.
Grill pork until pink or desired temperature, cover with foil and set aside to rest. Heat saute pan add oil and heat again. Add onion and cook 3-4 minutes, add cabbage and apples until cabbage is wilted, season to taste. Warm tortillas, slice pork thinly across grain. Layout each tortilla, spread 1/4 of cabbage apple mix, on top divide the pork into 4 equal portions then 2 oz. of cheese. Roll flatbread burrito style, slice on a bias and serve with your choice of Ice cold beer, white wine or mulled cider.
