Ingredients
2½tbspwine vinegar
¼tbspdried thyme
1¼tspsalt
fresh ground black pepper,as needed
¼cupolive oil
1lbpork tenderloin
2tbspcooking oil
1cupbarbecue sauce,bottled
½tspground cumin
6ozcheddar cheese,(about 1½ cups), shredded, or monterey jack
4flour tortillas,(9-inch)
½headromaine lettuce,(about 2 cups), chopped
3tomatoes,diced
2green bell peppers,diced
1cucumber,peeled, halved lengthwise, seeded, and diced
Preparation
In a medium bowl, whisk 1½ tablespoons of the vinegar, thyme, ¾ teaspoon of salt, and ⅛ teaspoon pepper. Add the olive oil slowly, whisking.
Heat the oven to 350 degrees F. Cut the pork into ¼-inch slices, and then cut the slices into ¼-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat.
Add ½ the pork, sprinkle with ¼ teaspoon of the salt, and sauté for 3 to 4 minutes until cooked through and just beginning to brown. Remove.
Heat the remaining cooking oil and cook the rest of the pork, seasoning it with the remaining salt.
Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining vinegar, and ⅔ (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 for about 2 minutes longer until the cheese melts and the filling is hot.
Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss. Put the salad on plates and top with the burritos.
Serve and enjoy.
