Pork Tenderloin Lettuce Wraps
1 pound pork tenderloin, silver skin removed
½ bottle Stubb’s Beef Marinade
2 tablespoons hoisin sauce
1 tablespoon canola oil
Cilantro Lime Rice:
1 cup uncooked rice
2-3 tablespoons chopped fresh cilantro
1½ tablespoons freshly squeezed lime juice
Kosher salt to taste
1 head Boston Bibb lettuce, leaves washed and separated
Sweet chili sauce (Optional)
Thinly slice pork tenderloin. Stir together marinade and hoisin sauce in a medium bowl. Combine pork and marinade mixture. Stir to evenly coat, cover and refrigerate for at least 1 hour.
When ready to prepare the meat, preheat oil in a large skillet over medium high heat. Remove ⅓ of pork from marinade with tongs and quickly saute for 1-2 minutes. When done, remove to a plate and keep warm. Repeat with remaining pork.
Prepare rice according to package directions. After rice is cooked, stir in cilantro, lime juice and salt to taste.
Evenly divide pork and rice among lettuce leaves. Top with sweet chili sauce, if desired.
Notes: Try putting the pork in the freezer for 30-45 minutes before cutting it to make it easier to slice thinly.Print This Recipe
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