Ingredients

4 smoked pork and beef sausages

4 Pita Wraps*

Slaw

3 cups sliced cabbage

1 whole carrot, shredded

1 T. apple cider vinegar

1/2 T. whole grain mustard

1-1/2 t. sugar

2 T. olive oil

1/2 t. celery seed

Salt and Pepper to taste

Pork Tenderloin

1 Pork tenderloin

3 garlic cloves, minced

1/2 T. pepper

Salt to preference

White Sauce

1/4 cup mayonnaise

1 T. water

3/4 T. apple cider vinegar

1/2 t. lemon juice

1/2 t. horseradish

1/4 t. each salt and pepper

Dash of cayenne pepper

1/2 T. sugar

*To make homemade wraps, click here

Instructions

Slaw

Place all ingredients, except for salt, in a small bowl. Stir to combine, then cover and refrigerate for 2-24 hours. Add salt before serving.

Pork Tenderloin

Preheat oven to 400 degrees. Remove connective tissue, pierce tenderloin all over with a knife or fork. Pat dry, and then season on both sides with salt, pepper and garlic. Place in a large piece of foil, and pinch top and sides closed leaving some space for the heat to circulate. Bake for 20-30 minutes until the pork reaches an internal temperature of 145 degrees. Remove from foil to a plate and let sit for a few minutes before cutting.

White Sauce

Place all ingredients in a small bowl and stir to combine.

Sausages

For the same cook as offered at Ronto Roasters, use a rotisserie cooker to cook your sausages. I paused to sear on both sides until the desired color was reached. If you don’t have a rotisserie, a grill will work just fine!

Assembly

In your pita, place your sausage, followed by the tenderloin, then the slaw and finally the white sauce. Enjoy!