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Ingredients
US|METRIC
48 SERVINGS
- 1 lb. pork loin roast, boneless
- 4 Tbsp. rub (Latin)
- 8 oz. cream cheese (spreadable, with pineapple)
- 3 Tbsp. horseradish
- 8 flour tortillas (10-inch)
- 8 oz. roasted red peppers, drained
- 8 oz. alfalfa sprouts (carton)
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Directions
- 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.
- 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.
- 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.
- To serve, slice tortilla rolls into 1 1/2 inch servings and arrange on serving platter.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol10mg3% |
Sodium70mg3% |
Potassium60mg2% |
Protein3g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber0g0% |
Sugars0g |
Vitamin A2% |
Vitamin C2% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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