French · Lunch
Roast Pork and Apple Wrap
Pan-roasted pork tenderloin, sliced and folded into a wheat wrap with sautéed apple, Dijon mustard and watercress. The pork is seared until golden, then finished gently over medium heat, paired with softened apple wedges for a French bistro-style handheld.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
471Calories
37.9gProtein
18.9gFat
37.6gCarbs
8.4gSugar
4.9gFiber
790mgSodium
128mgChol
6.1gSat Fat
790mgPotassium
90mgCalcium
3.1mgIron
0.9mcgVitamin B12
10mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the pork tenderloin dry and season with salt, pepper and fresh thyme leaves. Core and thinly slice the apple.
2
Sear
Heat olive oil in a skillet over medium-high heat and sear the pork 2 to 3 minutes per side until golden brown.
3
Roast
Lower heat to medium and cook the tenderloin 6 to 8 minutes, turning occasionally, until it reaches 63°C (145°F) internal temperature.
4
Rest
Transfer pork to a plate and rest, loosely covered, for 5 minutes before slicing.
5
Sauté
Melt butter in the same skillet over medium heat and sauté the apple slices 3 to 4 minutes until softened and golden.
6
Build
Slice the rested pork thinly and lay down the center of the tortilla. Spread Dijon mustard over the pork, then top with sautéed apple and watercress.
7
Wrap
Fold the sides of the tortilla and roll tightly, pressing gently so it holds together without tearing.
8
Plate
Slice the wrap in half diagonally and arrange on a plate to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin
- 11 apple
- 2 tbsp2 tbsp Dijon mustard
- 2 tsp2 tsp fresh thyme leaves
- 22 flour tortilla (20-inch)
- a small handful watercress
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp butter
- salt and black pepper to taste
