Ingredients

2 1/2 tablespoons wine vinegar 1/4 tablespoon dried thyme 1 1/4 teaspoons salt Fresh-ground black pepper 1/4 cup olive oil 1 pound pork tenderloin 2 tablespoons cooking oil 1 cup bottled barbecue sauce 1/2 teaspoon ground cumin 6 ounces cheddar or monterey jack cheese, shredded (about 1 1/2 cups) 4 9-inch flour tortillas 1/2 head romaine lettuce, chopped (about 2 cups) 3 tomatoes, diced 2 green bell peppers, diced 1 cucumber, peeled, halved lengthwise, seeded, and diced

Description

Barbecued-Pork Burritos With Chopped Salad, Recipe

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