This Ronto Wrap is a dead-on copycat recipe from Star Wars: Galaxy’s Edge that is packed with flavors that are out of this world!
Servings: 6 people
- 6 grilled pork sausages (or hot dogs)
- 6 pitas (flatbread style, no pockets)
- 1 cup mayonnaise
- 1/4 cup water
- 1/4 cup fresh lemon juice
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground sumac (this can be difficult to find, if necessary it can be left out)
- kosher salt (to taste)
- fresh ground black peppercorns (to taste)
Start with the peppercorn sauce so the flavors have time to bloom while you are preparing the other ingredients. Combine all ingredients in a small bowl and whisk until smooth. Cover and refrigerate at least 1 hour or until ready to serve (the longer it rests, the better. Overnight is best).
Next, prepare the pork roast. Preheat oven to 425-degrees F. Remove roast from the refrigerator and allow to come to room temperature (about 20-30 minutes). Pat pork dry and run with olive oil. Combine ranch powder, garlic powder, salt and paprika and rub evenly over the roast.
Roast for 15 minutes in the oven and then reduce oven heat to 350-degrees and roast for another 30 minutes or until internal temperature reaches 145-degrees F (always use a meat thermometer to determine doneness). See notes above for more accurate cooking times.
Remove from the oven, wrap in foil, and allow to rest 15-20 minutes before slicing. Slice into thin slices immediately before serving (this will prevent the pork from drying out).
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.
Calories: 698kcal | Carbohydrates: 33g | Protein: 39g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 806mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg