Pork Tenderloin and Sausage Wrap

Bring the flavors of Galaxy’s Edge to your dinner table with these mouth-watering Pork Tenderloin and Sausage Wraps. Combining tender pork, snappy sausage, a tangy slaw, and a creamy peppercorn sauce all rolled into a soft pita or naan, this recipe delivers restaurant-level deliciousness in the comfort of your home.

Ingredients

For the Pork Tenderloin and Sausage

• • • 1 pork tenderloin (about 1 pound), trimmed

    • 1 tablespoon olive oil

    • 1 garlic clove, grated

    • 1/4 teaspoon red pepper flakes

    • Pinch of cayenne

    • Pinch of cumin

    • Kosher salt, to taste

    • 4 fully cooked pork sausages of your choice

For the Slaw

• • • 1 (12-ounce) bag coleslaw mix

    • 2 tablespoons finely chopped fresh cilantro

    • 2 tablespoons apple cider vinegar

    • 1 tablespoon minced jalapeño pepper

    • 1 lime, juiced

    • 1/2 teaspoon freshly ground black pepper

    • 1/2 teaspoon Kosher salt

For the Peppercorn Sauce

• • • 1/2 cup mayonnaise

    • 1/4 cup Greek yogurt

    • 1 lemon, juiced

    • 1 teaspoon prepared horseradish

    • 1 teaspoon Worcestershire sauce

    • 2 teaspoons cracked black peppercorns

    • Kosher salt, to taste

For Assembling

• • • 4 pita or naan, warmed

Step-by-Step Directions

1. Prepare the Pork Tenderloin

Preheat your oven to 400°F (200°C). Place the trimmed pork tenderloin on a plate. In a small bowl, combine 1 tablespoon of olive oil, grated garlic, red pepper flakes, cayenne, and cumin. Rub the mixture all over the pork tenderloin, ensuring the entire surface is well-coated. Season generously with Kosher salt.

2. Sear and Roast the Pork and Sausages

Preheat a cast-iron skillet over medium-high heat. Once hot, sear the pork tenderloin for about 5 minutes until it’s deeply golden brown. Flip the tenderloin and cook for an additional 3 minutes. Transfer the skillet to the preheated oven and roast for 5 minutes.

After the first roast, push the pork to one side of the skillet and add the pork sausages. Roast for an additional 10 minutes, flipping the sausages halfway through. Cook until the tenderloin reaches an internal temperature of 145°F (62°C). Remove the skillet from the oven and tent with foil to let the pork rest for 10 minutes.

3. Make the Vinegary Slaw

In a large bowl, combine the coleslaw mix, chopped cilantro, apple cider vinegar, minced jalapeño, lime juice, black pepper, and Kosher salt. Use tongs to toss everything together until well-mixed. This slaw adds a bright, tangy crunch to the wraps.

4. Prepare the Creamy Peppercorn Sauce

In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, horseradish, Worcestershire sauce, cracked black peppercorns, and Kosher salt. Adjust the seasoning to taste. This creamy sauce adds a rich and peppery kick to the wraps.

5. Warm the Pita or Naan

Wrap the pita or naan in foil and place them in the oven to warm slightly. You can do this while the pork rests; the residual heat from the oven will be enough to make the bread soft and fluffy.

6. Slice the Pork and Sausage

Once the pork has rested, carve it into 1/4-inch thick slices. Split the sausages lengthwise down the middle, so they fit perfectly in the wrap.

7. Assemble the Wraps

To assemble, take a warmed piece of pita or naan and place it on a plate. Add 4 to 5 slices of pork tenderloin, then top with a split sausage. Place about 1 cup of slaw on top, then drizzle with 2 tablespoons of the creamy peppercorn sauce. Roll the wrap up, and it’s ready to serve!

Nutrition Facts

• • • Calories : 472

    • Fat : 16g

    • Carbohydrates : 40g

    • Protein : 41g

Enjoy this flavorful and satisfying Pork Tenderloin and Sausage Wrap—the perfect combination of tender meat, tangy slaw, and creamy sauce wrapped in warm pita. It’s a quick, fun dinner that’s packed with flavor!

Classic Korean Hot Sauce, Made with Gochujang Fermented pepper paste