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Makes 4 servings, 2 wraps each.
Apple Salsa (Makes 2½ cups):
1/2 ripe avocado, peeled and diced
2 unpeeled apples, cored and diced
1 Tbsp. diced green onion, including top
1 tsp. chopped fresh cilantro leaves
1 tsp. granulated sugar
1 tsp. fresh lime juice
1/2 tsp. minced jalapeno pepper
1/4 tsp. minced garlic
1 Tbsp. vegetable oil
2 Tbsp. water
2 Tbsp. fresh lime juice
3 large cloves garlic, finely minced
2 teaspoon fresh cilantro leaves, minced
1/4 teaspoon red pepper flakes
Combine in a small bowl and mix well.
8 ounces pork tenderloin or lean pork roast
8 flour tortillas (8-inch)
Combine all salsa ingredients in bowl and mix well. Cover and refrigerate several hours to meld flavors.
Place pork in large sealable plastic bag and cover with marinade. Cover and refrigerate for 1½ hours or more, turning occasionally.
Preheat grill. Drain marinated pork, reserving excess marinade. Place pork on grill and brush with reserved marinade. (Discard plastic bag and remaining marinade.) Grill over hot coals, turning frequently, for 8-10 minutes, until internal thermometer reads 155-160 degrees Fahrenheit. Remove from heat and place on clean plate.
Wrap tortillas tightly in foil and heat on upper grill rack for 10 minutes.
Meanwhile, cut pork diagonally across grain into thin slices. Arrange one-eighth of pork slices and 2 or 3 tablespoons salsa in center of tortilla. Fold bottom half of tortilla over filling and overlap sides on top. Arrange on serving plate.
Recipe provided by the California Apple Commission.
U.S. Apple Association www.usapple.org
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