Border Pork Roll-Ups

Contributor: Debbie Fowler
2002 Cowley Cookbook

For salsa:

1/2 cup diced fresh pineapple
3/4 cup chunky-style salsa

For Roll-Ups:

1 lb. pork tenderloin
1 T brown sugar
2 tsp. chili powder
2 T cider vinegar
1 med. onion, halved lengthwise, sliced
1/2 medium green bell pepper, cut into thin strips
4 (8-10") fat-free flour tortillas, warmed

In small bowl, combine pineapple and salsa; mix well. Set aside.  Cut pork tenderloin in half lengthwise; cut into 1/4" thick slices. In medium bowl, combine brown sugar, chili powder and vinegar; mix well. add pork; toss to coat. Let stand at room temperature for 15 minutes to marinate.

Spray large nonstick skillet with cooking sprya. Heat over medium-high heat until hot. Add pork mixture to skillet; cook and stir 3 minutes. Add onion and bell pepper; cook and stir 2-4 minutes or until pork is no longer pink and vegetables are crisp-tender.

To serve, spoon 1/4 of pork mixture onto each tortilla; roll up. Top with salsa.

Yield: 4 servings

Note: One 8-ounce can crushed pineapple, drained, can be substituted for fresh pineapple.

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