Prep: 15 minutes

Cook: 25 minutes

Makes: 4 servings

Pork:

2 tsps. Chipotle Olive Oil
1 pork tenderloin (about 450 g, trimmed)
4 tsps. Maple Balsamic
4 tsps. grainy mustard
pinch each salt & pepper

Chili Onions and Peppers:

2 tsps. Chipotle Olive Oil
1 onion, sliced
1 each red and yellow pepper, sliced
2 tsps. chili powder
3 cloves garlic, minced
¼ tsp. each salt, pepper and ground cumin
1/3 cup plain yogurt
1 tsp. lime juice
8 torillas, warmed
1 avacado, peeled, pitted and chopped
1/3 cup fresh cilantro, torn

Pork:

In large nonstick skillet, heat Chiptotle Olive Oil over medium-high heat. Sear pork, turning until browned on all sides, 6-8 minutes.

Meanwhile in bowl, whisk together Maple Balsamic with the mustard and set aside.

Arrange pork on foil-lined baking sheet, brush with maple balsamic and mustard mixture  and bake at 425 degrees for about 12-15 minutes. Turn meat halfway through cooking and brush other side with mixture.

Transfer meat to cutting board and “tent” with foil. Let stand for 5 minutes. Cut meat into ½” thick slices. Toss with any remaining balsamic mustard mixture and salt & pepper.

Chili, Onions & Peppers:

Meanwhile in same skillet, heat more Chipotle Olive Oil and cook onion, stirring occasionally until softened, about 8 minutes.  Add yellow pepper, red pepper, chili powder, garlic, salt, pepper and cumin. Cook, stirring often, for about 7 minutes.

Assembly:

In small bowl, mix together yogurt and lime juice. Top tortillas with yogurt mixture, then onion mixture, then pork, avocado and cilantro.

Roll into wraps and garnish with fresh herbs to serve.