Pork Bundles with Chili Lime Yoghurt Sauce

Mountain High Yoghurt's Green Initiative


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Pork Bundles with Chili Lime Sauce

You know it’s a party when these are on the table.

Pork bundles:

2 pork tenderloins
1 red bell pepper, seeded and sliced lengthwise into ¼-inch strips
1 yellow bell pepper, seeded and sliced lengthwise into ¼-inch strips
8 green onions

Sauce:

2 ounces cream cheese, at room temperature
1 teaspoon minced garlic
¼ teaspoon sugar
1/8 teaspoon chipotle chili powder or regular chili powder
1 teaspoon fresh lime zest
1/8 teaspoon salt
½ cup Plain Mountain High Yoghurt

On a baking sheet with sides, bake pork at 350ºF for 20 to 25 minutes or until internal temperature reaches 155 degrees. Remove from oven and set aside to rest.

Meanwhile, make the sauce: In a small glass or ceramic bowl, combine cream cheese, garlic, sugar, chipotle powder, lime zest, and salt. Mix well. Stir in yoghurt until smooth. Set aside.

Slice pork on the bias (at a 45-degree angle) to make elongated oval slices about ¼-inch thick. Set aside.

Cut the white ends off of the green onions and separate the greens into individual “strings”. Heat in microwave on high for 5 to 8 seconds or until wilted.

To assemble the bundles, lay one slice of pork on a work surface and place 3 to 4 pepper strips lengthwise along the center of pork. Roll up and tie with a green scallion string; trim ends with scissors. Serve with Chili Lime Sauce.

Makes 16 bundles.

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