Lunch: Island-Style Pork Burritos With Pineapple Salsa

Ingredients

1/4 c. vegetable oil
2 tbsp. soy sauce
1 tbsp. dark rum
2 tsp. dark Oriental sesame oil
1 small onion
1 lb. pork tenderloin

Instructions

Put all marinade ingredients in a gallon-size zipper-type food bag. Shake to mix, then add pork, seal tight and marinate in refrigerator overnight.
Bring rice and 2 cups water to boil in a heavy saucepan. Reduce heat to low, cover and cook 15 to 20 minutes until all water is absorbed. Remove from heat. Sprinkle with vinegar and toss with a fork to coat. Cover to keep hot.
While rice cooks, remove pork from marinade. Broil or grill, turning once, 15 minutes or until meat thermometer registers 160 °F when inserted in center. Cover loosely with foil to keep warm.
Mix beans with five-spice powder. Heat in a saucepan or microwave.
Make Grilled Pineapple Salsa: Grill or broil pineapple slices 4 to 6 inches from heat source 5 to 6 minutes per side until lightly browned. Cool, then cut in 1/4-inch dice. Mix with remaining ingredients in a serving bowl. Makes 3 1/2 cups.
To assemble: Thinly slice pork. Layer a small amount of rice, then beans on each warm tortilla. Top with pork. Fold up bottom of tortilla to partially cover filling, then fold sides in toward center. Roll up egg-roll style. Top with Grilled Pineapple Salsa and scallions.

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