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Ingredients

Serves 4

• 1 large garlic clove
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil, plus more for grates
• 1 pork tenderloin, (3/4 to 1 pound)
• 1 large red onion, cut into 1/2-inch-thick slices
• 4 flour tortillas, (10-inch or burrito-size)
• 4 tablespoons spicy brown mustard, plus more for serving
• 6 ounces thinly sliced baked ham
• 3 to 4 dill pickles, thinly sliced lengthwise
• 8 ounces provolone or Swiss cheese, coarsely shredded (about 2 cups)

Description

To Save Time, You Can Grill The Pork And Onions Up To A Day Ahead; Refrigerate In Separate Covered Containers. You Can Also Substitute Any Leftover Pork Roast.

Martha Stewart