sandwich wrap tortilla

Pork Tenderloin Lettuce Wraps

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. 
  • 11



  • 1 pound pork tenderloin, silver skin removed
  • 1/2 bottle Stubb’s Beef Marinade
  • 2 tablespoon hoisin sauce
  • 1 tablespoon canola oil
  • Cilantro Lime Rice:
  • 1 cup uncooked rice
  • 2-3 tablespoons chopped fresh cilantro
  • 1/2 tablespoon freshly squeezed lime juice
  • Kosher salt to taste
  • 1 head Boston Bibb lettuce, leaves washed and separated
  • Sweet chili sauce (Optional)


  • 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.

Nutrition information (per Serving)