Barbecued-Pork Burritos With Chopped Salad

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2 1/2 tablespoons wine vinegar

1/4 tablespoon dried thyme

1 1/4 teaspoons salt

Fresh-ground black pepper

1/4 cup olive oil

1 pound pork tenderloin

2 tablespoons cooking oil

1 cup bottled barbecue sauce

1/2 teaspoon ground cumin

6 ounces cheddar or Monterey jack, shredded (about 1 1/2 cups)

4 9- inch flour tortillas

1/2 head romaine lettuce, chopped (about 2 cups)

3 tomatoes, diced

2 green bell peppers, diced

1 cucumber, peeled, halved lengthwise, seeded, and diced

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