Spicy Pork Wraps With Creamy Coleslaw

Spicy Pork Wraps With Creamy Coleslaw

2 tablespoons light brown sugar
1 tablespoon chili powder
2 teaspoons dry mustard
2 teaspoons salt, divided use
3/4 teaspoon dried oregano
3/4 teaspoon cayenne pepper, divided use
2 pork tenderloins (about 1 pound each), tail ends tucked under and tied
2 tablespoons olive oil
6 (10-inch) flour tortillas
1 (14-ounce) bag coleslaw mix, or 14 ounces shredded mixed cabbage and
carrots
1/3 cup buttermilk
1/4 cup mayonnaise
1/4 cup minced green onions, white and green parts

Preheat oven to 400 degrees.

Combine the brown sugar, chili powder, dry mustard, 1 1/2 teaspoons of the
salt, oregano and 1/2 teaspoon of the cayenne in a small bowl. Generously
rub the mixture all over the pork tenderloins.

Heat the olive oil in a 12-inch saute pan over medium-high heat. Add the
tenderloins and sear, turning frequently, until evenly crusted on all sides
(they will be dark in color because of the sugar), 2 to 4 minutes. Transfer
the pork to a baking sheet and roast in the oven for 12 minutes, or until
the internal temperature registers 145 degrees on an instant-read
thermometer inserted into the center.

Remove the tenderloins from the oven, transfer them to a cutting board and
tent with foil. Let rest for at least 10 minutes before slicing. While the
pork is resting, wrap the tortillas in aluminum foil and place them in the
oven until warmed through, 6 to 8 minutes. Make the coleslaw by combining
the coleslaw mix with the buttermilk, mayonnaise, green onions, remaining
1/2 teaspoon salt and remaining 1/4 teaspoon cayenne pepper. Toss well to
combine, and set aside until ready to serve.

To assemble the pork wraps, slice the pork tenderloin in thin slices at an
angle. Place 1/4 cup coleslaw on the lower half of each tortilla, leaving
about 2 inches on either side, then divide the pork slices evenly among the
tortillas. Fold in both sides of the tortillas and then roll the tortillas
burrito-style. Slice in half and serve immediately.

Serves 4 to 6.