Finished wrap cut in half and stacked on a wood cutting board.

Grilled Pork Burritos with Salsa Verde

Name: Grilled Pork Burritos with Salsa Verde Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 6 Servings
Cuisine: Pork
Ingredients: 1 lb Pork Loin Chops (boneless, about 3/4-inch thick); 2 tsp Vegetable Oil; 2 tsp Chili Powder; 1/4 tsp Salt; 2 lb Tomatillos (fresh, husks discarded, rinsed and patted dry); 1 Jalapeño Chilies; 1 Avocado (ripe, pitted, peeled and chopped); 2/3 cup White Onion (or yellow onion, chopped); 1/3 cup Cilantro Leaves (packed); 3 tbsp Extra-virgin Olive Oil; 3 cloves Garlic; 1/4 tsp Kosher Salt; 1 pinch Sugar; 6 Flour Tortillas ('burrito sized' 10-inch, or whole grain tortillas); 16 oz Fat-free Refried Beans (heated); 1 cup Cooked White Rice (heated); 1 cup Mexican Cheese Blend (reduced-fat, four cheese, shredded); 2 tbsp Fresh Cilantro (chopped); Lime Wedges (for serving); Additional Items:; Medium Bowl; Medium Saucepan

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 20 - 30 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Pork Loin Chops (boneless, about 3/4-inch thick)
Vegetable Oil
Chili Powder
Salt
Tomatillos (fresh, husks discarded, rinsed and patted dry)
Jalapeño Chilies
Avocado (ripe, pitted, peeled and chopped)
White Onion (or yellow onion, chopped)
Cilantro Leaves (packed)
Extra-virgin Olive Oil
Garlic
Kosher Salt
Sugar
Flour Tortillas ('burrito sized' 10-inch, or whole grain tortillas)
Fat-free Refried Beans (heated)
Cooked White Rice (heated)
Mexican Cheese Blend (reduced-fat, four cheese, shredded)
Fresh Cilantro (chopped)
Lime Wedges (for serving)

Additional Items:

• Medium Bowl
• Medium Saucepan

Directions:

For Salsa Verde:

Prepare grill for direct cooking over medium-high heat, about 450℉.
Place tomatillos and jalapeño on grill grate and cook, with the lid closed, turning them occasionally, until jalapeño skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes).
Transfer them to a bowl as they are done, and let cool.
Scrape and discard skin from jalapeño.
Seed jalapeño, reserving seeds.
Pulse avocado, tomatillos and any juices, jalapeño (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth.
For a spicier salsa, add seeds.
Transfer to a medium saucepan and bring to a simmer over medium heat on your grill's side burner.
Reduce heat to very low to keep salsa warm.
Note: Extra salsa can be stored in the refrigerator and kept up to 3 days.

To Make Pork:

Lightly oil grill grate.
Brush pork with oil and season with chili powder and salt.
Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145℉ (medium rare) to 160℉ (medium) on a digital meat thermometer.
Remove from grill and let rest for 3 minutes.
Place tortillas on grill grate and cook until heated, about 30 seconds per side.
Remove from grill and wrap in a napkin to keep warm.

To Assemble Burrito:

hop pork into bite-sized pieces. For each burrito, spread 2 tbsp of beans in a wide strip on center of tortilla.
Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork.
Sprinkle with cilantro.
Fold in right and left sides, and roll up tortilla from the bottom.
Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.