• 1 pound pork loin roast, boneless
  • 4 tablespoons rub (Latin)
  • 8 ounces cream cheese (spreadable, with pineapple)
  • 3 tablespoons horseradish
  • 8 flour tortillas (10-inch)
  • 8 ounces roasted red peppers, drained
  • 8 ounces alfalfa sprouts (carton)


  1. Coat all surfaces of pork loin with Latin American Rub. Place pork in shallow pan and roast in a 350 degree F, until internal temperature reaches 145 degrees F (about 20 minute per pound). Remove roast from oven, let cool, wrap and refrigerate.
  2. Meanwhile, in a small bowl stir together horseradish and cream cheese. Spread one tablespoon of cream cheese mixture on one side of each tortilla. Top cream cheese with red pepper and alfalfa sprouts.
  3. Very thinly slice the pork loin and top alfalfa sprouts with a thin layer of sliced pork. Roll up tortillas tightly, wrap securely in foil and refrigerate overnight.
  4. To serve, slice tortilla rolls into 1 1/2 inch servings and arrange on serving platter.
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