My second recipe for our series in 10 pork dinners from 1 pork loin is Spinach Pork Wraps. I didn’t really plan this recipe I was too lazy to make a dinner one night and decided throwing stuff into a wrap was the best way to get out making a large dinner. I always like to have some spinach wraps around because Norah loves them and they can be stuffed with tons of garden veggies. When her Brownie Scout troop came over we made a similar recipe with sliced turkey instead of pork.
The recipe for Spinach Pork Wraps starts in the garden. I harvested around a 1/4 pound of mixed greens mostly Swiss chard, kale, and a little lettuce. I also grabbed a couple small cucumbers and a few larger radishes. Harvested from the refrigerator was a couple carrots, a cup of shredded cheese, and some Thousand Island Dressing leftover from my Reuben making.
I sliced a pound of my pork loin into thin little chops so I could cook them very fast in a saute pan.
The pork got a dusting of salt, pepper, garlic powder, cumin, and paprika on both sides before going into the pan with some olive oil.
I cooked them on each side until crusted well and cooked through.
Then I sliced them into thin strips and tossed into the refrigerator to cool down a little while I prepared the rest of the ingredients.
I shredded the carrots, cucumbers, and radishes. Then I washed and broke up the large pieces of greens. I remove the larger stems from the kale and chard but if I am feeling motivated I chop them up very small and add them back in. We are now ready to make the wraps.
The first thing I like to do is spread a little Thousand Island dressing on the wrap.
Then lay down pork slices.
Top that with the shredded veggies and cheddar cheese. With some forethought I would probably use Monterrey Jack cheese next time (and add Jalapenos for me).
The last thing on is a handful of greens. As much as you can stuff in. I like it to look like I will never be able to roll it up and then try to prove myself wrong.
Then using every bit of coordination I can muster I fold the sides in and roll it up.
This is a nice, delicious, loaded with veggies dinner that makes good use of only a pound of meat split between 4 people. Wraps are actually my favorite way to eat fresh greens. I think they taste best folded tight in a wrap and the crunch as you bite through them is wonderful.
Recipe #2 in our $10 Pork Dinners from 1 Pork Loin was a success with the family. I am going to cheat a little and reuse my Baked Pork Chops recipe for dinner #3.
Baked Pork Chops is a maniac favorite so not making it with this pork loin really isn’t an option. I am going to try out a slow cooker idea for some the pork next.
- 1 lb thin sliced pork chops
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 4 large spinach wraps
- 4 tablespoon Thousand Island dressing
- 2 small cucumbers shredded
- 2 small carrots shredded
- 2 large radishes shredded
- 1 cup cheddar cheese shredded
- 1/4 lb mixed greens
- Dusting pork chops on both sides with salt, pepper, garlic powder, cumin, and paprika.
- Preheat a saute pan to medium high with olive oil.
- Fry pork on each side until crusted and cooked through.
- Remove pork and slice into thin strips and allow to cool.
- To make wraps…
- Spread 1/4 dressing on one wrap.
- Layer 1/4 of each pork, veggies, cheese, and greens.
- Fold in sides and roll up.
- Slice in half and repeat with 3 other wraps.
- Serve and enjoy!