Pork Tenderloin Wraps
Elevate your weeknight dinner game with these irresistible Pork Tenderloin Wraps! Juicy, perfectly seasoned pork tenderloin is seared for a golden crust, roasted to tender perfection, and sliced thin to create the ultimate protein-packed filling. Wrapped in wholesome whole wheat tortillas, these wraps are brimming with fresh baby spinach, sweet cherry tomatoes, and a zesty Red Onion kick. But the real star? A creamy, tangy Greek yogurt-lime dressing with a touch of honey and optional fresh cilantro for a pop of flavor that ties it all together. Ready in just 35 minutes, these wraps are a satisfying, healthy, and versatile meal the whole family will love. Perfect for lunch, dinner, or meal prep, these Pork Tenderloin Wraps are sure to become a new favorite in your recipe rotation! Keywords: pork tenderloin wraps, healthy wraps, quick dinner ideas, healthy recipes with pork, yogurt dressing wraps.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- 0.5 tsp Ground black pepper
- 0.5 tsp Kosher salt
- 2 cups Baby spinach or mixed greens
- 1 cup Cherry tomatoes
- 1 small Red onion
- 6 pieces Whole wheat tortillas
- 0.5 cup Greek yogurt
- 1 tbsp Lime juice
- 1 tsp Honey
- 0.25 cup Fresh cilantro (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin from the pork tenderloin and pat it dry with paper towels.
In a small bowl, mix the garlic powder, paprika, black pepper, and salt.
Rub the pork tenderloin with 1 tablespoon of olive oil, then evenly coat it with the spice mixture.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloin on all sides, about 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and roast the tenderloin for about 12-15 minutes, or until it reaches an internal temperature of 145°F (63°C).
While the pork is cooking, prepare the dressing by mixing the Greek yogurt, lime juice, honey, and chopped cilantro (if using) in a small bowl.
Slice the cherry tomatoes in half, finely chop the red onion, and rinse the baby spinach or mixed greens.
Once the pork tenderloin is cooked, remove it from the oven and let it rest for 5-7 minutes before slicing it thinly.
Warm the tortillas in a dry skillet or microwave.
Assemble the wraps by layering a handful of greens, some cherry tomatoes, and onion slices on each tortilla.
Top with sliced pork tenderloin and drizzle with the yogurt-lime dressing.
Fold the tortillas tightly around the filling, serve immediately, and enjoy!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 3871 mg | 168% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 25.1 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 503 mg | 39% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4040 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
