Pork tenderloin on the grill, who doesn’t love it? Last month we were all about vegetables, but this month we have burning orange charcoal embers for eyeballs and we are hungry for meat, meat, and more meat, cooked on the grill over an open flame in the great outdoors. With grill warmed flatbread, you can be sure.
A chef I used to work for taught me the forearm trick when grilling pork tenderloins, as a way to tell if they are done. It really works! I also take them off the grill a bit early and let them rest to finish cooking, for a perfect ‘medium.’ Pork likes to sit a bit before you cut into it, so take your time and get everything else ready while it’s resting, off to the side. You’ll be super glad you did when you cut into juicy, pink, perfectly done pork. And remember: it’s okay to eat it pink!
Did you know Flatout flatbreads grill up nicely? We’ve been making pizzas on the grill, sure, but just quickly warming the flatbread up over the coals makes it warm and pliable and easy to roll around all those juicy peppers you have waiting in the sidelines. Yes, those.
Nothing says summer better than this beautiful, easy dish that bursts with the flavors of the season. Of course, feeding your inner primal caveman is a pretty delightful thing, too. Here’s to summer!
Amy at Flatout
Pork Tenderloin Wrap with Grilled Peppers
- 1 Flatout flatbread
- 4-6 ounces of grilled pork tenderloin, sliced
- 1/2 cup mixed grilled peppers, sliced
- 2 tomato slices
- 1 teaspoon stoneground mustard
- 1-2 lettuce leaves
- Salt and freshly ground pepper
If you just grilled the pork and the peppers, and the grill is still hot, take the flatbread and, using tongs, heat it on both sides for a few seconds until warm. To assemble wrap, layer the pork, peppers, tomato on the flatbread, season with salt and pepper to taste, and top with the mustard and lettuce before rolling up and cutting in half.