Pork Tenderloin Wraps with Grilled Corn Salsa

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
Total time: 25 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes


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


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.


Cynthia Graubart,

Southern Living

August 2014
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