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Galaxy's Edge Ronto Wrap Copycat

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Servings: 4
Ingredients Method Notes

Ingredients
  

Tangy Slaw
  • 1 Cup Green Cabbage shredded
  • 1/2 Cup Carrots shredded
  • 1 1/2 Tbs Apple Cider Vinegar
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Dried Basil
  • 1/2 tsp Sugar
  • 1/2 Tbsp Olive Oil
  • Salt and Pepper to taste
Peppercorn Sauce
  • 1/2 Tbsp Black Peppercorns Crushed (If you don't have whole peppercorns on hand just use black pepper)
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Beef Stock You can sub this for chicken or vegetable stock
  • 1 Shallot finely diced
  • 1 Clove Garlic finely diced
  • 1/2 Tbsp Butter
  • 1/2 tsp Worcestershire
  • salt to taste
Ronto Wrap
  • 4 Mild Pork Sausages see notes
  • 1 Pork Tender Loin about 2 pounds
  • 3 Cloves Garlic diced
  • 3 Tbsp Olive Oil
  • 3 ribs of celery (optional)
  • 4 Pita Breads

Method
 

Tangy Slaw
  1. Shred carrots and green cabbage, you can do this by hand, with a box grater, or with an attachment on a food processor.
  2. In a medium bowl combine, carrots, green cabbage, apple cider vinegar, dijon mustard, basil, sugar, and mix to evenly coat.
  3. Once fully combined add olive oil and salt and pepper to taste.
  4. Refrigerate until ready to assemble. Though not necessary, this slaw can be made a couple of hours ahead of time and would allow the flavors to meld.
Peppercorn Sauce
  1. Melt butter over medium heat in a medium frying pan. Add shallots and cook until fragrant and translucent, about 3 minutes.
  2. Add in garlic and peppercorns and cook until fragrant and the edges of the garlic begin to lightly brown, about 1 - 2 minutes.
  3. Add in Worcestershire and beef stock and stir to fully combine, making sure you scrape down the bottom of the pan to prevent sticking.
  4. Pour in heavy cream and add salt to taste.
  5. Bring mixture to a boil and then reduce the heat so the mixture is at a simmer.
  6. Cook about 10 minutes, stirring frequently until the mixture thickens. It should coat the back of a spoon.
  7. Remove from heat and set aside until ready to assemble.
Roasted Pork
  1. Preheat oven to 350 degrees F.
  2. Mix together olive oil, garlic, salt, and pepper. Using a brush spread the mixture over the pork loin.
  3. Place the meat onto a meat rack, or you can use 3 celery stalks placed perpendicular to the length of the pork.
  4. Roast until the internal temperature is between 145 - 160 degrees F, which should take about 20-25 per pound of pork.
  5. Remove from oven, cover with aluminum foil, and allow to rest for at least 10 minutes, before slicing into 1/4" thick slices.
Pork Sausages
  1. Cook sausages according to directions on the package.
Assembly
  1. Toast pita bread. I like to toast mine on the open flame of my gas stove, however, you can grill them or just lightly toast them in the oven or a pan.
  2. Place 3-4 slices of the roasted pork in the middle of the pita bread.
  3. Place sausage on top of roast pork.
  4. Add about 1/3 of a cup of slaw on top of the sausage.
  5. Top with a generous drizzle of the peppercorn sauce.

Notes

(Pork Sausages) I have been trying to find the perfect pork sausage for this recipe. On my deep searches of the internet I read they use a Portuguese sausage in the park. When I first created this recipe I used the 'Silva Liguica Portuguese Sausage' that I found out my local Target. While the flavor was accurate I did find it to be quite a bit tougher than the sausage at the park. If you are going for an authentic Ronto Wrap, I would still highly recommend using this sausage if you can find it near year. I also only used two of these sausages and cut them in half because they were so large. 
You easily can use a mild pork sausage in this recipe, or even chorizo. It depends on whatever you can locally find, or what type you perfer.