I love lettuce wraps; veggie, pork, chicken, you name it, I love it. So I saw this recipe in--where else--Cooking Light and decided to give it whirl. It's a little different in that the pork is not ground, but rather sliced tenderloin. I already had two tenderloins in the freezer from when they were on sale last month, so the timing was perfect. The tenderloin was--for lack of a better word--so tender. It sliced like butter. They were amazing, the will be a favorite around here for sure.I made a lot of changes to the recipe for this one, some based on what I had in the house and some based on wanting more in the slaw/salad poriton. It's an easy recipe and really healthy too. I paired with some brown rice.
Lettuce Wraps:
1/4c. Pineapple juice
2 tbsp. Sake (I used rice wine vinegar and I doubled this)
2 tbsp. Soy Sauce (I used reduced sodium and I doubled this)
4 cloves garlic, pressed
2 tbsp. fresh ginger, sliced (I eyeballed it)
1 lb. pork tenderloin
1 green mango, shredded (I cute the sides off and cut them as small as I could, shredded was just too small for my taste)
Shredded carrots (I used some cole slaw mix)
1/4 c. shredded red cabbage (My addition)
Handful of bean sprouts (Omitted)
1 head Bib lettuce (if you're making this for more than 2, get extra lettuce)
Thai peanut sauce for topping (My addition)
Combine the first 5 ingredients in a large zip lock bag, fork the tenderloin and add to the bag. Refrigerate 1 hour (I did about 2). Grill tenderloin for about 25 minutes. (I saved the marinate and basted the tenderloin when I turned it).
Combine mango, slaw mix, and cabbage and toss. I microwaved the rest of the marinate for 3 minutes--to a boil--then tossed some in the salad mix. I tossed the rest of the marinate on some brown rice.
