Bourbon-Glazed Pork with Carmelized Onions

from "Wrap It UP" by Amy Cotler



1 1/2 Tbl olive oil

1 small pork tenderloin (10 oz)

2 large onions (about 2 cups) [use more than 2 C if you like onions-they cook

     down greatly]

1/2 tsp salt or more to taste

1/2 tsp freshly ground pepper or more to taste

2 Tbl bourbon

1/2 C orange juice

2 ripe nectarines, unpeelied, pitted and sliced

1 bunch of watercress, tough ends discarded, coarsely chopped

4 tsp red wine vinegar

4 large burrito-size flour tortillas 



Heat the oil in a large nonstick skillet over medium-high heat.  Add the pork

and onions and cook, turning frequently, until the pork is firm to the touch

and still slightly pink in the center, about 15-20 minutes.  Season with half

the salt and pepper, or to taste, and transfer the pork to a cutting board.  

Allow to rest for 5 minutes.  Add the bourbon and orange juice to the skillet.

Simmer until almost all the juices are absorbed and a little sauce remains,

about 2-3 minutes.  Meanwhile, thinly slice the pork.  Turn off the heat and 

return the sliced pork to the pan.  Stir to combine.  



While the pork is cooking toss the nectarines and watercress in a medium bowl

with the vinegar.  



To assemble: heat the tortillas one at a time, directly on a gas flame, on a

grill, or in a hot skillet, burning frequently, until hot a pliable, about 5-15

seconds each.  Distribute a quarter of the pork and onions, topped with a 

quarter of the nectarine salad, in a thick horizontal strip across the bottom

third of the tortillas, making sure the ingredients don't quite touch the

edges.  Fold in the two sides and roll the wrap away from you.  Complete the

remaining wraps.  



Makes 4 wraps.  



[Note the recipe never tells you when to add the other half of the salt and 

pepper.  Perhaps the author is encouraging you to use your own artistic 

judgment on when and where to add the other half.....]