Tuesday, June 5, 2012

BBQ Pork & Mango Summer Rolls

It's June, which means summer is here, and so is barbeque season! (Though, I grill year round, wearing my snow boots on the deck in January to grill a steak or ribs). This time around I thought I would grill a beautiful pork tenderloin, fresh from my butcher. Pork tenderloin grills up as fast as a chicken breast and lends itself to a myriad of flavours. But what could I do to make it more exciting than just slicing it and serving it to my family with grilled veggies and potatoes? How about summer rolls!

I love a good summer roll. They are a burst of delicious, portable, fresh flavour. Typically, they consist of rice noodles, thai basil, cucumber and steamed shrimp, dipped into peanut sauce. I wanted to change this up a little. I had a ripe mango lying around, as well as a bottle of gluten-free teriyaki and the pork loin, and thus bbq pork & mango summer rolls!

Recipe:

the assembled ingredients

1 pork tenderloin
1/4 c. gluten free teriyaki sauce

2 c. cooked vermicelli rice noodles (follow pkg. directions!)
1/2 c. bean sprouts
1/2 c. mixed lettuce leaves (such as spring mix)
1 mini cucumber, cut into thin spears
1 mango, cut into spears
2 tbsp. Thai basil
8 large rice wraps

gluten free peanut sauce (for dipping)

method:

ready to roll

Begin by preheating your barbeque to high. Place the tenderloin on the preheated grill, close the lid and turn the heat down to medium. After 8 minutes, flip the loin over, and baste with teriyaki sauce. Repeat after another 8 minutes. Then repeat basting every 5 minutes or so until the pork is just barely cooked through and firm to the touch (the entire cooking time should be less than 30 minutes). Let rest 10-20 minutes in the refridgerator, then thinly slice. Set aside.


Boil a kettle full of water and pour into a shallow pan. This will be used to dip and soften the rice wraps.

Assemble all prepped ingredients and ready a clean counter or prep surface.

Working one at a time, dip the rice wraps into the water for 5 seconds, carefully removing to ensure the wrap stays flat. Place the softened wrap on your prep surface (I like to have two wraps ready to fill at a time before rolling).

Place 1/4 c. of cooked noodles on the wrap in a rectangular shape towards the back half. Then top noodles with approx. 1 tbsp. of bean sprouts, a few lettuce leaves and 3-4 thin slices of pork tenderloin. Layer on a cucumber spear, and a couple of mango spears, as pictured.
Finish with a sprinkle of chopped Thai basil.

To roll, fold the bottom of the wrap over the filling, then fold in each side and roll the entire roll over until closed (the rice wrap will be sticky enough to seal itself). This is the same method you would use to wrap a burrito.

Slice in half on the diagonal or leave whole, and serve with your favourite gluten free peanut sauce.

Makes 8 rolls, with some pork left over for another day :)

These wraps are great served immediately, or wrap individually in plastic wrap and refridgerate for up to 24 hrs.

Enjoy !

the delicious finished product