Trim fat from meat. Sprinkle meat with salt and black pepper. For glaze, in a small bowl combine honey, mustard and cumin; set aside.

For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above pan. Place meat on grill rack over the drip pan. Cover and grill for 30 to 35 minutes, or until meat thermometer registers 155 degrees F, brushing with honey-mustard mixture the last 5 to 10 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place meat on grill rack; cover and grill as above.) Cover meat and let stand 15 minutes (meat temperature will rise to 160 degrees F). Slice meat into thin bite-size strips.

To serve, divide meat, cabbage, if you like, and Corn-Tomato Relish among tortillas. Roll up. Makes 10 sandwiches.

Thaw one 16-ounce package frozen whole kernel corn; drain well and pat dry with paper towels or use 3 cups fresh whole kernel corn. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add corn, 1/2 cup finely chopped red onion and/or green onions, 1/4 cup finely chopped celery or green sweet pepper, 1 teaspoon minced garlic, 3/4 teaspoon salt, 1/2 teaspoon ground cumin or chili powder and 1/8 teaspoon cayenne or ground black pepper. Cook 10 minutes or until vegetables are tender, stirring occasionally. Remove from heat. Stir in 3/4 cup finely chopped and seeded tomatoes, 1/4 cup snipped fresh parsley, 1/4 cup mayonnaise and 1 tablespoon lime juice. Cover and chill for at least 1 hour or up to 24 hours. Makes 3 cups.

Place pork on a rack in a shallow roasting pan. Roast, uncovered, in a 425 degree oven for 25 to 35 minutes or until a meat thermometer inserted in pork registers 155 degrees F. Cover and let stand 15 minutes before serving (the meat's temperature will rise 5 degree during standing time).