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  • 4 Large POM Original Tortillas
  • 1lb pork tenderloin or leftover cooked pork
  • ¾ tsp ground cumin
  • ¾ tsp paprika
  • ¾ tsp fennel seeds
  • 2 tsp canola or vegetable oil
  • ½ cup mango chutney
  • ½ cup chopped fresh cilantro
  • 1 cup grated, peeled carrot
  • 4 tsp sriracha hot sauce (optional)


Pre heat oven to 400 °F (200 °C).
In a small mixing bowl combine the cumin, paprika, fennel seeds and oil until blended. Brush all over the pork tenderloin. Place in a foil line roasting pan and roast for 20 minutes or until thermometer inserted into the thickest part reads 150 °F (65 °C). Remove from oven and let sit for 5 minutes, and then slice.

Place a tortilla on a surface and spread 2Tbsp of mango chutney over the whole tortilla leaving a one-inch border. Top with three slices of pork, 2Tbsp cilantro and ¼ cup carrot. Drizzle with 1tsp of sriracha if desired. Fold in the sides and roll up. Repeat with remaining tortillas.