Asian 5 Spice Barbecued Pork, Mango Salsa, Frankie Wraps

Recipe Ingredients

2 lbs	908g / 32oz	Pork tenderloins - (to 2 1/2) - trimmed of fat Steak seasoning blend - to taste = (or salt and freshly-ground black pepper
1/4 cup	40g / 1.4oz	Dark brown sugar
1 1/2 teaspoons	7.5ml	Chinese 5 spice powder = (found in spice or Asian foods section)
1 tablespoon	15ml	Vegetable oil
1/3 cup	78ml	Hoisin prepared Chinese barbecue sauce
1		Navel orange - zested and juiced
1 teaspoon	5ml	Dark sesame oil
2 teaspoons	10ml	Toasted sesame seeds - for garnish
2 tablespoons	30ml	Chopped cilantro or chives - for garnish
		Salsa
2		Ripe mangos - peeled, pitted, and diced
1		Red bell pepper - seeded, chopped
1		Jalapeño - seeded, chopped
1/2		Red onion - chopped
1		Ripe lime - juiced
20		Basil leaves - shredded
		Coarse salt - to taste
		Frankie Wraps
3		Eggs - beaten
1/4 cup	59ml	Water
2		Scallions - thinly sliced
		Vegetable oil - 1 tspn per wrap
10		Flour tortillas - (8" dia)

Recipe Instructions

Preheat oven to 450 degrees.

Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes.

Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.

Combine mango, bell pepper, jalapeño, onion, lime and basil in a bowl. Season with salt, to your taste.

To make Frankie wraps: Heat a nonstick skillet over medium-high heat. Beat eggs with water and scallions. Drizzle 1 teaspoon oil into hot skillet and pour in a little of the egg mixture. Add 1 tortilla, cook 30 seconds, then flip. Cook 15 seconds, then flip tortilla back and cook 15 seconds longer. Remove Frankie wrap from the pan and repeat with remaining ingredients. Pile tortillas in foil to keep warm.

To assemble:  Thinly slice tenderloins and pile meat and salsa at the edge of a Frankie wrap. Tuck up bottoms and edges and roll.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B78) - from the TV FOOD NETWORK"

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