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Tuscan Pork Wraps

 Tuscan Pork Wraps
Though these great roll-ups have an easy summer feel, you'll think you're dining in a fancy corner bistro. Created by Robyn Cavallaro of Easton, Pennsylvania, these wraps look as good as they taste!
2 ServingsPrep: 15 min. Grill: 20 min.


  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon salt
  • 1/2 pound pork tenderloin
  • 1/2 cup balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 flour tortillas (8 inches)
  • 4 teaspoons Dijon mustard
  • 2 romaine leaves
  • 1 small red onion, sliced


  • In a small bowl, combine the garlic powder, oregano, coriander, 1/4
  • teaspoon pepper and salt; rub over pork. Grill pork, covered, over
  • medium heat for 8-10 minutes on each side or until a meat
  • thermometer reads 160°.
  • Meanwhile, in a small saucepan, combine the vinegar, brown sugar and
  • remaining pepper. Bring to a boil; cook until liquid is reduced by
  • half. Brush 2 tablespoons sauce mixture over pork; cut into thin
  • strips.
  • Spread tortillas with mustard. Layer with the lettuce, pork and
  • onion. Drizzle with remaining sauce. Fold in edges of tortilla and

2 of 2

Tuscan Pork Wraps (continued)

Directions (continued)

  • roll up. Yield: 2 servings.
Nutritional Facts: 1 wrap equals 377 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 849 mg sodium, 48 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.