Pork and Peach Wraps

Ingredients

• 4 Mission Original Super Soft Wraps

• 1 pork tenderloin, about 1 pound

• 2 tbsp balsamic vinegar

• 2 tbsp chilli infused olive oil

• ¼ tsp salt

• ½ tsp black pepper

• 1 tbsp coriander

• 2 peaches, large slices pitted and cut into slices

• 1 red onion, sliced

• Goat’s Cheese

   

• Peach Salsa

• ½ peach, chopped (about ½ cup)

• ½ Jalapeño, sliced

• 2 cloves garlic, crushed

• ½ Lime, cut into quarters

• Juice of 1 lime

• ½ tsp granulated sugar

• ¼ cup capsicum, diced

• ½ cup Tomatoes, diced

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Instructions

• Step 1

  In 2 separate ziplock bags, combine the peach preserves, balsamic vinegar, olive oil, salt, and pepper. Add the pork tenderloin to one bag and squish it until the pork is completely covered. To the other bag, add the peaches. Lightly move the peaches around in the jam mixture until they are completely covered. Refrigerate the bags of pork and peaches for 1-2 hours.

• Step 2

  Heat 1 tbsp of the olive oil in a cast iron skillet over medium heat. Add the peaches and cook until browned and caramelized. Remove to a plate and set aside to cool until ready to use.

• Step 3

  Preheat oven to 180℃.

• Step 4

  In that same skillet, add the remaining tbsp of the olive oil. Add the pork tenderloin, and sear until browned and caramelized on all sides. Remove the pork tenderloin from the skillet and wrap in aluminium foil. Place on a baking sheet, and place in heated oven. Let finish in the oven for ½ hour. Remove from oven and let rest for about 10 minutes before slicing.

• Step 5

  Peach Salsa: In a medium bowl, combine the peaches, tomatoes, red capsicum, red onion, garlic, jalapeño, coriander, salt, black pepper, granulated sugar, lime juice, and olive oil. Stir to combine. Refrigerate until ready to use.

• Step 6

  Red Onion: Melt butter in a small sauté pan and add the onion slices. Sauté until softened and browned, about five minutes. Season with salt and pepper to taste. Set aside until ready to use.

• Step 7

  Serve with caramelised peaches, peach salsa, red onion on heated soft tortillas. Serve with goat’s cheese, lime wedges, and coriander.