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Barbeque Pork Tenderloin Wraps

Juicy, spice-rubbed pork tenderloin roasted in 30 minutes and served in warm tortillas with fresh toppings, barbeque sauce, and ranch dressing. A fast, crowd-pleasing weeknight dinner.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork tenderloin
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.5 tsp paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp chili powder
  • 1 dash cayenne pepper adjust to taste
  • 0.25 tsp garlic powder
  • 0.5 tsp dry onion flakes
  • 4 flour tortillas warmed
  • 1 cup chopped romaine or iceberg lettuce
  • 1 cup diced fresh tomatoes
  • 0.5 cup diced onions optional
  • 0.5 cup shredded cheddar cheese
  • 4 tbsp barbeque sauce to taste
  • 4 tbsp ranch dressing yogurt-based recommended

Equipment

  • Baking sheet
  • Aluminum foil
  • Instant-read meat thermometer
  • Small mixing bowl

Method
 

  1. Preheat your oven to 375°F. Line a baking sheet with aluminum foil and spray generously with nonstick cooking spray.
  2. Combine brown sugar, kosher salt, black pepper, paprika, smoked paprika, chili powder, cayenne, garlic powder, and dry onion flakes in a small bowl. Mix well.
  3. Pat the pork tenderloin completely dry with paper towels. Rub the spice mixture generously over the entire surface. Let sit for 10 minutes to absorb the flavors.
  4. Place the pork on the prepared baking sheet. Roast for 30 to 35 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
  5. Remove from the oven, tent loosely with foil, and let rest for 10 minutes. Then slice very thinly on the diagonal.
  6. Warm tortillas, then layer with sliced pork, lettuce, tomato, onion, and cheddar cheese. Drizzle with barbeque sauce and ranch dressing. Serve immediately.

Notes

Do not skip the resting step after roasting — it keeps the pork juicy. The pork can also be grilled instead of oven-roasted. Leftover pork keeps well in the fridge for up to 4 days and works great in salads, rice bowls, or flatbread.