Pork Picadillo Burritos

It’s kind of funny. My oldest son insists that he doesn’t like pork. Yet I serve him dishes similar to these pork burritos all the time. He gets a little huffy after finding out it’s pork, but then he’ll say something like “Well, I like them THIS way, but I don’t like pork any other way…” Ha ha ha! These pork burritos have a spicy sweet flavor and were quite tasty. I would imagine these would freeze well too!

When Sargento asked me to browse around their site and choose a recipe I headed for the savories. I wanted to see what they had that I hadn’t made yet! When I found these pork burritos I knew right away I was printing it out. When I saw that fire roasted tomatoes were part of the ingredient list I was totally sold. I love the way fire roasted tomatoes taste, so this was a natural pick for me.

The recipe suggests using pork tenderloin, which can be pricey, even on sale. Luck would have it that my local grocer had pork loin on sale at a considerable savings over pork tenderloin. I also subbed in jarred roasted red bell pepper for the green since hubby’s digestive system can’t handle the green ones. It turned out to be a perfect substitution! The addition of raisins and cinnamon with the rest of the spices and savory ingredients really added a nice but mellow sweet taste while the pepper jack cheese kicks them up just enough.

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Pork Picadillo Burritos
adapted from Sargento
printable version

3 tsp. canola oil, divided
1 (1-lb.) pork tenderloin or pork loin, cut into 3/4-inch chunks
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1 cup chopped sweet onion
1 red bell pepper, diced or 7 oz roasted red bell pepper (jarred)
3 cloves garlic, minced
1 (14.5 oz.) can fire roasted diced tomatoes
1/4 cup seedless raisins
7 (10-inch) flour tortillas, warmed
2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese

Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. Add pork, cumin and cinnamon; sauté 5 minutes or until no longer pink. Transfer pork to plate; set aside.

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Add remaining oil to same skillet. Sauté onion, bell pepper and garlic 8 minutes. Stir in tomatoes and raisins. Return pork with any juices from plate to skillet; simmer over medium heat 6 minutes or until pork is cooked through and vegetables are tender.

Spoon mixture down center of tortillas; top with the cheese and, if desired, cilantro. Fold sides of each tortilla over filling; roll up burrito style.

Place burritos in a 13×9 baking dish and sprinkle with some of the pepper jack cheese. Heat in a 350 F oven for ten minutes.

Sargento did compensate me for the time I dedicated to making this recipe and putting this post together for you, however my opinions on flavor and preparation are 100% mine. :)

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  1. robin says

    These look great! I was just wondering if there was a pepper jack shredded cheese. I found a recipe for pepperjack enchiladas using Velveeta, and thought I could switch it out.

  2. Georgia | The Comfort of Cooking says

    Amanda, these burritos look so darn delicious! I know what I'll be adding to my dinner menu next week… Thanks for sharing!

  3. danasfoodforthought says

    My boyfriend is the same way! He says he doesn't like all sorts of things that I've made and he enjoys.

    The burritos look fantastic!

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