Caribbean Pork Rolls

Serves 2 (Note that this serves 2, not the usual 4 that I have on here)

1/2 cup mango, diced
1/4 cup red pepper, finely chopped
1 Tbsp scallions, finely chopped
1 Tbsp cilantro, fresh, chopped
2 tsp honey
2 tsp fresh lime juice
1/4 tsp red pepper flakes
1/8 tsp table salt
1 Tbsp apricot preserves
1 Tbsp hoisin sauce
1 clove garlic, minced
1 tsp ginger root, fresh, peeled and minced
1/2 pound lean pork tenderloin, cut on diagonal into thin slices
2 tsp olive oil
4 lettuce leaves (large)


1. To make the salsa, combine the papaya, bell pepper, scallion, cilantro,
honey, lime juice, crushed red pepper, and salt in a small bowl; set aside.

2. Combine the apricot preserves, hoisin sauce, garlic, and ginger in another
bowl. Add the pork; toss to coat.

3. Heat 2 teaspoon olive oil in a large skillet. Add pork (in batches if you need to) to skillet and cook 3 minutes on each side, or until cooked through.

4. Place the lettuce on a plate. Top each leaf with one-fourth of the
pork and one-fourth of the salsa. Fold the two long sides of the lettuce over
the filling. Starting from a short end, roll up the lettuce to enclose the filling.
Repeat with the remaining lettuce, pork, and salsa, making a total of 4
rolls. Yields 2 rolls per serving.

Served with couscous

Results: This was De-FREAKING-licious. I loved it, the husband loved it. Henry devoured the pork (and asked for seconds), and Steven actually tried a bite (don't worry, fake gagging ensued.) I admit, I could NOT figure out how to roll these into lettuce wraps, but the lettuce is a must, because it adds a nice texture to the meal. Loved it! The salsa had a real kick to it, so it was much too spicy for the kids.