Pork Tenderloin Wraps with Grilled Corn Salsa

Southern Living
Look for fresh salsa in the refrigerated area of the produce section at most supermarkets, or use your favorite jarred variety.

Hands-on 25 min.; Total 25 min., not including pork

Makes 4 servings


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1 (16-oz.) container fresh salsa
1/2 cup chopped fresh cilantro
8 (6-inch) fajita-size flour tortillas
1 lime, cut into wedges


Hands-on: 25 Minutes
Total: 25 Minutes
Cut kernels from cobs; discard cobs. Chop pork, and cook in a small skillet over medium-high heat, stirring occasionally, 5 minutes or until thoroughly heated. Remove pork from skillet. Add corn kernels to skillet, and cook, stirring often, 2 minutes. Stir together corn, salsa, and 1/4 cup cilantro in a bowl. Warm tortillas according to package directions. Spoon pork and salsa mixture into tortillas; sprinkle with remaining 1/4 cup cilantro, and roll up. Serve with lime wedges.

Created date

June 2014