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Sliced barbeque pork tenderloin on a white plate seasoned with a smoky homemade dry rub

Barbeque Pork Tenderloin Wraps

Juicy pork tenderloin coated in a smoky homemade dry rub, roasted to perfection, sliced thin, and wrapped in warm tortillas with sharp cheddar, fresh lettuce, diced tomatoes, BBQ sauce, and creamy ranch dressing.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork tenderloin patted dry with paper towels
  • 1 tbsp brown sugar light brown sugar preferred
  • 1 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 dash cayenne pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dry onion flakes
  • 4 flour tortillas burrito-size, warmed
  • chopped romaine or iceberg lettuce
  • diced tomatoes
  • diced onions optional
  • shredded sharp cheddar cheese sharp cheddar recommended
  • barbeque sauce to taste
  • ranch dressing yogurt-based preferred

Equipment

  • Rimmed baking sheet
  • Aluminum foil
  • Instant-read thermometer
  • Small mixing bowl

Method
 

  1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with aluminum foil and coat with nonstick cooking spray.
  2. Combine all dry rub ingredients in a small bowl and stir to mix. Pat pork tenderloin completely dry with paper towels, rub spice mixture firmly over all surfaces, and let sit uncovered at room temperature for 10 minutes.
  3. Place pork on the prepared baking sheet and roast for 30 to 35 minutes, checking at 30 minutes with an instant-read thermometer. Pull from oven when internal temperature reaches 145 degrees F at the thickest part.
  4. Tent pork loosely with foil and let rest for a full 10 minutes before slicing. Do not skip this step.
  5. Slice rested pork very thinly on the diagonal. Warm tortillas over a gas burner for 20 seconds per side or microwave wrapped in a damp paper towel for 30 seconds.
  6. Build wraps with sliced pork, lettuce, tomatoes, onions if using, and shredded cheddar. Drizzle with barbeque sauce and ranch dressing and serve immediately.

Notes

Do not skip the resting step after roasting. Resting locks in the juices and keeps the pork tender when sliced. Leftover pork stores in the fridge for up to 3 days and works great on salads, in quesadillas, or over rice for a second meal.