Description
There’s no admission fee necessary to make this weeknight-friendly version of Disney’s beloved Ronto Wrap.
Ingredients
Pork Tenderloin and Sausage
- 1 pork tenderloin, trimmed (about 1 pound)
- 1 tablespoon olive oil
- 1 garlic clove, grated
- 1/4 teaspoon red pepper flakes
- pinch of cayenne
- pinch of cumin
- kosher salt, to taste
- 4 fully cooked pork sausages of choice
Slaw
- 1 (12 ounce) bag coleslaw mix
- 2 tablespoons finely chopped fresh cilantro
- 2 tablespoons apple cider vinegar
- 1 tablespoon minced jalapeno pepper
- 1 lime, juiced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Kosher salt
Peppercorn Sauce
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 lemon, juiced
- 1 teaspoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 2 teaspoons cracked black peppercorns
- Kosher salt to taste
Assemble
- 4 pita or naan, warmed
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the trimmed pork tenderloin on a plate or work surface. Combine olive oil, grated garlic, red pepper flakes, cayenne, and cumin in a small bowl. Rub the oil and spice mixture all over the pork, coating the entire surface, then season generously with Kosher salt.
- Preheat a coated cast-iron skillet over medium-high heat, about 2 minutes. Add pork tenderloin and cook until deeply golden brown, about 5 minutes. Flip tenderloin over and cook for an additional 3 minutes. Transfer skillet to the preheated oven and roast for 5 minutes. Remove from the oven, push tenderloin to one side of the skillet and add the sausages. Roast for an additional 10 minutes, flipping sausages halfway through, until the pork reaches an internal temperature of 145 degrees F (62 degrees C). Remove skillet from the oven and tent with foil to rest for at least 10 minutes.
- Meanwhile, combine coleslaw mix, cilantro, apple cider vinegar, jalapeño, lime juice, freshly ground black pepper, and salt in a bowl. Use tongs to toss the slaw so everything is evenly mixed.
- Combine mayonnaise, Greek yogurt, lemon juice, horseradish, Worcestershire sauce, pepper, and kosher salt in a small bowl for the peppercorn sauce. Taste and adjust the seasoning according to your tastes.
- When ready to assemble, wrap the pita or naan in foil and place in the oven while you carve the pork to warm slightly. The oven does not need to be on, the residual heat from roasting the pork will be enough to warm the bread.
- Split the sausages down the center lengthwise. Carve the pork tenderloin into 1/4-inch thick slices.
- To assemble, place a warm piece of pita or naan on a large plate. Set down 4 to 5 slices of pork tenderloin, and add a sausage on top. place about 1 loosely packed cup of the prepared slaw on top, then drizzle without about 2 tablespoons of peppercorn sauce. Roll the wrap up and enjoy.
Gana –
I’m always on the lookout for tasty yet simple recipes, and this Ronto Wrap hits the mark. The ingredients are easy to find, and the instructions are straightforward. But the best part? The taste! It’s so satisfying and flavorful. I’ll definitely be making this again and again.
Rachel –
I was skeptical at first, but after trying this Ronto Wrap recipe, I’m hooked! The flavors are so well-balanced, and it’s incredibly easy to make. Plus, it’s versatile – you can customize it with your favorite toppings. It’s become my go-to lunch option!
Oluwafemi –
Absolutely delicious! The combination of tender rotisserie chicken, crisp lettuce, tangy sauce, and warm pita creates a flavor explosion in every bite. This Ronto Wrap recipe is now a staple in our household for quick, satisfying meals.