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Galaxy's Edge Ronto Wrap Copycat

Servings 4


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


Tangy Slaw

  • Shred carrots and green cabbage, you can do this by hand, with a box grater, or with an attachment on a food processor.
  • In a medium bowl combine, carrots, green cabbage, apple cider vinegar, dijon mustard, basil, sugar, and mix to evenly coat.
  • Once fully combined add olive oil and salt and pepper to taste.
  • 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

  • Melt butter over medium heat in a medium frying pan. Add shallots and cook until fragrant and translucent, about 3 minutes.
  • Add in garlic and peppercorns and cook until fragrant and the edges of the garlic begin to lightly brown, about 1 - 2 minutes.
  • Add in Worcestershire and beef stock and stir to fully combine, making sure you scrape down the bottom of the pan to prevent sticking.
  • Pour in heavy cream and add salt to taste.
  • Bring mixture to a boil and then reduce the heat so the mixture is at a simmer.
  • Cook about 10 minutes, stirring frequently until the mixture thickens. It should coat the back of a spoon.
  • Remove from heat and set aside until ready to assemble.

Roasted Pork

  • Preheat oven to 350 degrees F.
  • Mix together olive oil, garlic, salt, and pepper. Using a brush spread the mixture over the pork loin.
  • Place the meat onto a meat rack, or you can use 3 celery stalks placed perpendicular to the length of the pork.
  • Roast until the internal temperature is between 145 - 160 degrees F, which should take about 20-25 per pound of pork.
  • 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

  • Cook sausages according to directions on the package.


  • 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.
  • Place 3-4 slices of the roasted pork in the middle of the pita bread.
  • Place sausage on top of roast pork.
  • Add about 1/3 of a cup of slaw on top of the sausage.
  • Top with a generous drizzle of the peppercorn sauce.


(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.