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1 pound boneless pork loin
3 tablespoons Latin American Rub, see recipe
1 8-ounce package spreadable cream cheese with pineapple
3 tablespoons prepared horseradish
8 (10 inch) flour tortillas
1 8-ounce jar roasted red pepper, drained
1 8-ounce container alfalfa sprouts
Servings: 48
1. Coat all surfaces of pork loin with rub. Place pork in shallow pan and roast in a 350ºF oven for 45 minutes, until internal temperature, measured with a meat thermometer, registers 155ºF. Remove roast from oven, let cool, wrap and refrigerate.

2. Meanwhile, in small bowl stir together the horseradish and cream cheese. Spread a tablespoon of cream cheese mixture on one side of each tortilla. Top cream cheese layer with some of the red pepper and alfalfa sprouts.

3. Very thinly slice the pork loin and top alfalfa sprouts with a thin layer of sliced pork. Roll up tortillas tightly, wrap securely in foil and refrigerate overnight.

4. To serve, slice tortilla rolls into 1 to 1-1/2-inch servings and arrange on a serving tray.


Yield: 48 tidbits
 
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