Eric and I went to our church’s Service Scavenger Hunt this weekend. You take a list of outdoor chores house to house (sweep the porch, wash the car, etc.) and whichever team finishes the most wins. It was awesome. People were just so surprised that we weren’t charging anything.
My favorite was this little old lady named Doris. She was just so cute. I loved everything about her, from her nylons pinned neatly to the clothes line out back, to the 3 wheel bike (with a basket!) that she rides around town, to her repeated exclamations about how she’s lived here a hundred years and no one’s ever done anything so nice for her.
Every time I think of scavenger hunts I can’t help but think of my brother Eric and his teenage escapades. One time he and his friends took their dates on a scavenger hunt where they crossed off everything on the list right from the start except “a quarter” and “a Barbie doll leg.” Not too many people have severed Barbie doll legs lying around (although they did acquire a few) but most everyone has a quarter. They kept going house to house until they had enough quarters to buy Carl’s Jr. for everyone. Attention teenage boys: if you need to take a girl out on the cheap, you’re welcome.
Now let’s talk pork. I thought this recipe looked good enough to try, but since barbeque is not my favorite-est flavor, I wasn’t expecting this recipe to bring down the house. I was totally wrong. This was the best thing I’ve eaten in a long time. The pork was awesome all on it’s own, perfectly flavorful without being too spicy. But then throw it in a tortilla with some lettuce cheese and tomato…
And ranch… Now we’re talkin. Don’t hate on the barbeque-ranch combo. I was dubious at first but now I’m a believer. I used a light yogurt-based ranch and it was delicious. Really, don’t skip this part. Oh, and this was super quick. Getting the spices together for the rub is the most time-consuming part. I couldn’t believe it was so tender after only 30 minutes in the oven. I was tempted to throw this in the slow cooker but was glad I didn’t. This is a great weeknight get-it-done meal.
Barbeque Pork Tenderloin WrapsServes 4 adjust servings
- 1 pound pork tenderloin, dry rubbed, cooked, sliced on the diagonal
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- dash cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dry onion flakes
- chopped lettuce
- diced tomatoes
- diced onions (optional)
- shredded cheddar cheese
- barbeque sauce
- ranch dressing
- flour tortillas, warmed
- Preheat oven to 375 degrees. Put some aluminum foil down on a lined baking sheet, then spray it with nonstick spray.
- Combine all rub ingredients in a small dish (brown sugar through the dry onion flakes.) Pat your pork with a paper towel if it is wet. Rub the spices generously all over the pork tenderloin and let sit for about 10 minutes.
- Cook for 30-35 minutes or until an instant read thermometer reads 145 degrees. Cover with foil and let rest for 10 minutes before slicing very thinly on a diagonal. You could grill the pork tenderloin too if you wanted.
- Take a warm tortilla and fill it with meat and whatever fixings you want. Just don't forget the barbeque sauce and ranch! It totally makes it!
by The Food Charlatan
Source: Sunny Side Up
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