Ronto Wrap
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Resting Time
15 mins
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Total Time
2 hrs 35 mins
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Servings
6 people
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Calories
698 kcal
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Course
Main Course
Ronto Wrap
Description
This recipe begins with a peppercorn sauce made from mayonnaise, water, fresh lemon juice, ground cardamom, and optionally sumac, seasoned with salt and freshly ground black pepper. This sauce is chilled to allow flavors to develop. A pork roast is rubbed with olive oil and a mix of ranch seasoning, garlic powder, salt, and paprika, then baked to an internal temperature of 145°F and rested before thin slicing. Grilled pork sausages or hot dogs add another meaty component to the wrap.
The tangy slaw combines coleslaw mix with olive oil, apple cider vinegar, sugar (optional), salt, and pepper. It balances the richness of the meats and sauce with crisp texture and acidity. The components are assembled in flat pita breads without pockets, layering meat, slaw, and peppercorn sauce to deliver a flavorful and satisfying wrap.
Using a meat thermometer for the roast ensures proper doneness without drying. The peppercorn sauce benefits from resting time for flavor melding, while the slaw can be made with both store-bought or homemade cabbage and carrot mixtures. Adjustments such as omitting sumac are possible if not available.
Ingredients
- 6 pork sausages grilled or hot dogs
- 6 pita bread no pockets, flatbread
Peppercorn Sauce
- 1 cup mayonnaise
- ¼ cup water
- ¼ cup lemon juice fresh
- ¼ teaspoon ground cardamom
- ⅛ teaspoon sumac this can be difficult to find, if necessary it can be left out, ground
- kosher salt to taste
- black peppercorns to taste, fresh ground
Pork Roast
- 2 pounds pork roast or loin
- 1 tablespoon olive oil
- 1 tablespoon ranch seasoning dry
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon paprika
Tangy Slaw
- 3 cups coleslaw mix tricolor
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar or distilled white vinegar
- 1 teaspoon sugar (optional)
- kosher salt to taste
- black pepper to taste
Instructions
Peppercorn Sauce
- Combine all ingredients in a small bowl and whisk until smooth.
- Cover and refrigerate for at least 1 hour or until ready to serve. The longer it rests, the better. Overnight is best.
Pork Roast
- Preheat oven to 425 degrees F. Remove roast from the refrigerator and allow to come to room temperature, about 30 minutes. Pat pork dry and rub with olive oil. In a small bowl, combine ranch powder, garlic powder, salt, and paprika. Rub evenly over the roast.
- Place roast in a glass baking dish or oven-safe ceramic Dutch oven. Bake for 15 minutes. Reduce oven heat to 350 degrees F. Bake for another 30 minutes, or until internal temperature reaches 145 degrees F.
- Remove from the oven, wrap in foil, and allow to rest 15-20 minutes before slicing. Cut into thin slices immediately before serving.
Tangy Slaw
- Place cabbage slaw in a medium bowl. In a small bowl whisk together oil, vinegar, sugar, salt, and pepper until well combined. Toss with cabbage slaw until slaw is well coated with dressing. Cover and refrigerate until ready to serve.
Assembly
- Grill smoked sausages until completely cooked through and slightly charred on the outside, about 4-5 minutes. Soften the pita bread by warming it for a few seconds on a hot grill, or microwave for 10 seconds. Place about ½ cup of the sliced pork on each pita. Place the grilled smoked sausage over the middle and top with slaw and peppercorn sauce.
- Place the grilled smoked sausage over the middle and top with slaw and peppercorn sauce.
Notes
- Prepare the peppercorn sauce ahead to allow flavors to meld for at least an hour or overnight for best taste.
- If ground sumac is not available, it can be omitted from the peppercorn sauce without issue.
- Use a meat thermometer to check pork roast doneness, aiming for 145°F internal temperature, adjusting cooking times for larger or thinner cuts accordingly.
- Rest the pork roast wrapped in foil for 15-20 minutes before slicing to retain juices and prevent dryness.
- You can create your own cabbage and carrot slaw mix by combining 2 1/2 cups chopped cabbage with 1/2 cup matchstick carrots as a substitute for store-bought coleslaw mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 698 kcal
% Daily Value*
| Calories | 698kcal | 35% |
| Carbohydrates | 33g | 11% |
| Protein | 39g | 78% |
| Fat | 44g | 68% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 806mg | 34% |
| Potassium | 662mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 66IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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