and the Pick the Dish poll winner is…Pork Tenderloin Lettuce Wraps! I should have known everyone wanted to Get Porked! So without further ado, here is my recipe for this spicy and scrumptious meal that could be served as an appetizer, lunch, or a light dinner.
Pork Tenderloin Lettuce Wraps
-Bibb lettuce, washed and separated into individual pieces
-Pork tenderloin, sliced into thin 1″ strips
-1 Tbs. Honey
-1/4 C. Soy sauce
-4 Tbs. Hoisin, divided
-2 Tbs. Rice vinegar
-3 Tbs. Fiery toasted sesame oil, divided into 2 & 1 Tbs.
-1 Tbs. Ground chili paste
-2 Tbs. Sriracha, divided
-1 Garlic clove, finely chopped
-2 Large carrots, finely diced
-1/2 Medium sweet onion, finely diced
-1 lb Cremini mushrooms, finely diced
-1 Can water chestnuts, finely diced
-1/4 Head of cabbage, finely shredded
(Bean sprouts, would also be a nice addition, but my magician is seriously allergic to all things bean.)
-Toasted sesame seeds
-Lemon or lime wedges
In a medium bowl, whisk together the honey, soy, 2 Tbs. hoisin, rice vinegar, 2 Tbs. sesame oil, chili paste, 1 Tbs. sriracha, and chopped garlic clove. Add the sliced pork tenderloin, and let it marinate in the fridge for at least 30 minutes or up to 2 hours.
After the meat marinates, heat a wok or a sauté pan on medium high until it’s hot. Add 1 Tbs. canola oil, the pork, and the marinade to the pan. Saute until the pork is cooked through, about 10 minutes. Remove the pork, and juices to a bowl and cover with foil to keep warm.
In the same sauté pan or wok on medium high, add 1 more Tbs of canola oil and the rest of the veggies. Saute them for 10-15 minutes. The veggies should still have a slight crisp to them. Add the reserved pork & the juices back into the pan, along with 2 more Tbs. hoisin, 1 Tbs sesame oil, and 1 Tbs sriracha. Cook for 5 more minutes, letting the juices reduce by half.
Serve the pork tenderloin and veggie stir fry warm in the bibb lettuce cups. Top them with toasted sesame seeds, and serve with a lemon or lime wedge. Enjoy!