Pork Tenderloin Lettuce Wraps

Ingredients

Pork:

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

 

Wraps:

1 head Boston Bibb lettuce, leaves washed and separated

Sweet chili sauce (Optional)

 

Instructions

Pork:

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.

 

Cilantro-Lime Rice:

Prepare rice according to package directions. After rice is cooked, stir in cilantro, lime juice and salt to taste.

 

Wraps:

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.

 

This recipe was developed for Stubb’s by Garnish with Lemon[1].  For more recipes, please visit their website at www.garnishwithlemon.com[2].

Endnotes:
  1. Garnish with Lemon: http://www.garnishwithlemon.com/
  2. www.garnishwithlemon.com: