These fresh and flavorful Spiced Pork Tenderloin Flatbreads are a breeze to whip up for a quick dinner or lunch!
Remember earlier this year when I went to Minnesota to tour a pig farm? When I was there we got to work with some professional chefs in these nice industrial kitchens and play around with different cuts of pork.
The chef I was working with had created a deliciously light and refreshing meal like these spiced pork tenderloin flatbreads, only they were slightly different.
I’m kicking myself for not writing down exactly what he marinated the pork in. I walked up and down the aisles of the grocery store hoping something would jog my memory, but nothing happened.
I finally gave up on the marinade and decided to create one of my own. Something that had a little bit of spice, not heat, and would compliment that fresh tomato salad that would go on top.
I absolutely LOVE how this turned out. Dare I say, even more than the way the chef made it?
Yes. Yes, I do.
The fresh tomato salad that goes on top is just 4 simple ingredients. Tomatoes, cucumbers, sliced red onion and cilantro. It’s super fresh and packs a lot of flavor!
But what holds it all together are the flatbreads!
I loved this idea that the chef had! He had us spread some garlic and herb spreadable cheese on top of some flatbreads. Naan bread, pita bread… these will all work as well. You just want something soft and fluffy.
Once the cheese is spread on the bread then you pop them in the oven for just a few minutes to warm up. Top with the sliced pork and fresh salad and you’re done!
Nothing left to do but enjoy!
These can be served as an appetizer, like shown, or folded up into a sandwich and served for dinner or lunch. I would definitely make some of THIS RICE to go with it, if I were you.
Go grab a pork tenderloin and make this. You will LOVE it!
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Spiced Pork Tenderloin Flatbreads
Ingredients
For the Pork:
- 1.5 lb. pork tenderloin
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper, to taste
- 2 tbsp olive oil, divided
For the Salad:
- 1 cup cucumbers, sliced and halved (I prefer English cucumbers)
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped
For the Flatbreads:
- 5 flatbreads
- 5 to 6 tbsp spreadable garlic and herb cheese, such as Boursin
Instructions
- Preheat oven to 350 degrees F.
For the Pork:
- Combine the cinnamon, cumin, chili powder and one tablespoon of olive oil (salt and pepper to taste) in a small dish and rub over the pork tenderloin. Let the pork sit at room temperature for 15 minutes in the marinade.
- Heat the remaining oil over medium-high heat in an oven safe skillet and sear pork on all sides for 1 to 2 minutes. Place skillet in oven for 20 to 25 minutes or until internal temperature reaches 140 degrees. Let rest for 5 minutes before thinly slicing.
For the Salad:
- While the pork is cooking combine the ingredients for the salad in a bowl and toss to combine. Season with salt and pepper to taste.
For the Flatbreads:
- Spread a heaping tablespoon of the garlic and herb cheese over each flatbread and place on a large baking sheet. When the pork comes out of the oven, place the flatbreads in the oven for about 3 minutes to warm up. Remove from oven and either slice flatbreads into quarters, or serve whole.
- Top the flat breads with thinly sliced pork and a scoop of the salad. Enjoy!
Nutrition
disclaimer: This post is in partnership with the National Pork Board. All thoughts and opinions are 100% my own. Thank you for supporting the brands that help make I Wash You Dry possible.
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