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Source: Food and Wine Quick from Scratch

Barbecued Pork Burritos with Chopped Salad
This barbecued pork has that famously long-roasting flavor, but instead takes just minutes to make.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 16 minutes
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2 1/2 tablespoons wine vinegar
1/4 teaspoon dried thyme
1 1/4 teaspoons salt
fresh ground black pepper
1/4 cup olive oil
1 pound pork tenderloin
2 tablespoons cooking oil
1 cup bottled barbecue sauce
1/2 teaspoon ground cumin
6 ounces (about 1 1/2 cups) shredded Cheddar or Monterey Jack cheese
4 9-inch flour tortillas
1/2 head romaine lettuce, chopped (about 2 cups)
3 tomatoes, diced
2 green bell peppers, diced
1 cucumber, peeled, halved lengthwise, seeded, and diced

In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper. Add the olive oil slowly, whisking continuously until the dressing is emulsified. Set aside.

Heat the oven to 350 degrees F. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt and sauté until cooked through and just beginning to brown, 3 to 4 minutes. Remove the pork from the pan.

Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.

Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese.

Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.

Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl containing the dressing and toss. Put the salad on plates and top with the burritos.

Wine Recommendation: With sweet, smoky-tasting barbecue, it’s a toss-up between an exuberant Californian zinfandel and a lush, jammy Australian shiraz.

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Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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