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This recipe is very easy

Thai Pork Loin Wrap

40 minutes Cook time 20 minutes Prep time 4 servings


Wrap ingredients

Marinade ingredients

Peanut sauce ingredients


In The Oven

  1. Mix marinade ingredients in a bowl or resealable bag. Reserve 45 mL (3 tbsp.) marinade in the refrigerator. Prick the pork loin in several places with a paring knife place it in the marinade. Coat well. Let marinate for 6–12 hours in the refrigerator. Remove excess marinade.
  2. Place oven rack in middle position. Preheat oven to 180 °C (350 °F).
  3. In a large, oven-safe skillet set over medium-high heat, heat oil and lightly brown pork on all sides.
  4. Bake for about 40 minutes or until a thermometer inserted in the centre of the roast reads 60 °C (140 °F). Remove meat from skillet and set aside on a plate. Let cool and thinly slice. Return to plate and coat with reserved marinade.
  5. Meanwhile, in a small saucepan, bring sauce ingredients to a boil. Simmer for 1 minute. Let cool.
  6. Place tortillas on a work surface. Garnish with lettuce and meat, generously top with peanut sauce. Add cucumbers, bell peppers, herbs and chili peppers.
  7. Fold the ends of the tortillas toward the centre and roll tightly. Secure with a toothpick, if necessary.

Nutritional value (per serving)

  • 708 calories
  • 43 g of protein
  • 39 g of fat
  • 49 g of carbohydrates
  • 8 g of fibre
  • 20 g of sugar
  • 1248 mg of sodium
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