Summary

Ingredients

• 8 wrap (s)
• 500 g pork fillet (s), in one piece
• 1 mango (s)
• 1 head iceberg lettuce
• 500 g crème fraîche
• 1 bunch chives, freshly cut
• 1 lemon (s), organic
• 80 ml soy sauce
• Chilli flakes
• salt and pepper
• sugar
• Maggi
• Worcester Sauce

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Instructions

1. Marinate the pork fillet with the soy sauce and chilli flakes for at least 15 minutes.
2. Cut the chives into fine rolls and rub the peel of the lemons. Then squeeze the lemon.
3. Wash the iceberg lettuce and cut into bite-sized leaves. Peel the mango, remove the stone and cut into thin slices.
4. Mix the crème fraiche with the chives, the grated lemon zest and the lemon juice. Season to taste with salt, pepper and sugar and refine with Maggi and / or Worcester sauce if you like.
5. Remove the pork fillet from the marinade and fry on all sides for 3-4 minutes (grill or pan). It is best to check and adjust the cooking time with a meat thermo (alternatively, cut test). Then cut into thin slices and drizzle some marinade over them.
6. Heat the wraps in the oven or microwave and brush with the creme fraiche. Then top with lettuce, mango and finally the pork tenderloin. Fold over the lower end and roll it up to the side. It is best to wrap it with a napkin (risk of dripping).
7. This dish goes wonderfully with a garden party, as all the ingredients can be placed on the table ready-made. It also offers a refreshing alternative to grilling in summer.