Tex-Mex Pork Wraps

I took an old recipe from here, one of my favorite, revamped it and create an entirely new dish. Marinated and grilled pork loin, is sliced thin and piled in some lettuce cups with a little pico de gallo, some shredded cheese and even a touch of sour cream. It is a flavor packed and doesn't lack in any department, it is sure to become a new favorite of yours too.



What You Need:



2-3lb pork loin, butterflied

salt and pepper

1/4 c olive oil

3 cloves garlic, minced

1 jalapeño, sliced

zest and juice of 2 limes

1 tsp cumin

handful of cilantro, chopped

1/4 c tequila

head of Boston or bib lettuce

shredded cheese, pico de gallo and

sour cream for topping



What To Do:



After butterflying the pork loin, season with salt and pepper. In a small bowl, combine the oil, garlic, jalapeño, zest and lime juice, cumin, cilantro and tequila. Pour it into a zip top and add in the pork loin. Seal, pressing out as much air as possible and massaging the marinade into the pork loin. Place in a bowl or on a plate and into the fridge for 8 hours or overnight.

Heat your grill on high, once is nice and hot, remove the pork from the marinade and grill 7ish minutes on the first side, flip and finishing cooking on the other side 5-10 depending on how thick your pork loin is. Use a meat thermometer to check if your not sure. Let rest for at least 5 minutes before slicing it thin. Place a couple slices in to a lettuce leaf, top with pico de gallo, shredded cheese and sour cream.You can sevre it with those tasty refried beans from the other week too. Enjoy!