Tortilla Tidbits with Latin Roast Pork

Name: Tortilla Tidbits with Latin Roast Pork
Total time: 2100 s
Yield: 48 servings
Ingredients: 1 pound boneless pork loin roast; 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

Pork

7Ingredients

60Calories

35Minutes

Ingredients

servings:

1 pound boneless pork loin roast
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)

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Directions

1Coat 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.
2Meanwhile, 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.
3Very 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.
4To serve, slice tortilla rolls into 1 1/2 inch servings and arrange on serving platter.

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