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.
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INGREDIENTS
Ingredients
- 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)
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Cilantro-Lime Rice: Prepare rice according to package directions. After rice is cooked, stir in cilantro, lime juice and salt to taste.
- 4 Wraps: Evenly divide pork and rice among lettuce leaves. Top with sweet chili sauce, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
