Tonight TJ and his buddy Sam made dinner for everyone. Sam came over to the house so that TJ could help him to study for his English final exam. The two of them put together a recipe that I had chosen for dinner. Curried Pork Salad Wraps from the June issue of Cooking Light. Heat a large skillet over medium-high heat. Add 2 teaspoons of olive oil to pan and swirl to coat. Add 1 pound of pork tenderloin (cut into bite-size pieces), 2 teaspoons of curry powder, and 1/2 teaspoon of kosher salt to pan. Sauté 4 minutes or until pork is done. Let the pork mixture cool slightly. Combine pork mixture with 1/4 cup of chopped celery, 1/4 cup of shelled pistachios, 1/4 cup raisins, 3 tablespoons of plain yogurt, and 3 tablespoons of mayonnaise in a medium bowl. Top each flatbread or flour tortilla with 2 lettuce leaves, 2-3 tomato slices, and about 3/4 cup pork mixture, leaving a 1/2-inch border around edges. Roll up wraps, and cut in half diagonally. This was a delicious meal. We ate it with some leftover vegetable salad that we had made for our dinner group the previous day.

Curried Pork Salad Wraps Recipe

 

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