Autumn Apple And Pork Wraps

• Serves 4
• 1 each Pork tenderloin
• 1 Tb. apple cider vinegar
• 3 Tb fresh chopped rosemary
• 1/2 Tb ground black pepper
• Kosher salt to taste
• 1/2 head savoy cabbage, shredded
• 1 small sweet onion, julienne
• 2 each Honeycrsip apples;
• peeled, cored and thinly sliced
• 8 oz. St. Andre cheese or similar, sliced.
• 4 each large tortilla or flatbread wrap of choice
• Good quality olive oil as needed

1. Marinate pork; combine 4 Tb oil and vinegar, rosemary and pepper. Store in ziplock bag by squeezing out the air for 2 hours.
2. Grill pork until pink or desired temperature, cover with foil and set aside to rest. Heat saute pan add oil and heat again. Add onion and cook 3-4 minutes, add cabbage and apples until cabbage is wilted, season to taste. Warm tortillas, slice pork thinly across grain. Layout each tortilla, spread 1/4 of cabbage apple mix, on top divide the pork into 4 equal portions then 2 oz. of cheese.
3. Roll flatbread burrito style, slice on a bias and serve with your choice of Ice cold beer, white wine or mulled cider.

tenderloin, apple cider vinegar, rosemary, ground black pepper, kosher salt, savoy cabbage, sweet onion, st andre cheese, tortilla, olive oil

Taken from www.epicurious.com/recipes/member/views/autumn-apple-and-pork-wraps-50000679 (may not work)