Pork Tenderly Beloved
Thinly sliced pork tenderloin stir-fried with veggies in crisp lettuce wraps, served with a tangy dipping sauce
30 minutes
Serves 4
DinnerItalianNut-freeShellfish-freeLow SodiumLow Carb
Herb's take
Tonight we detour to Italy by way of Beijing, transforming pork tenderloin into a fresh, hand-held dinner, one crisp lettuce cup at a time. You'll master the art of ultra-quick stir-frying, call it culinary speed dating for proteins.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, honey, 1 teaspoon sesame oil, and the cornstarch. Add the sliced pork tenderloin and toss to coat. Let marinate for 10 minutes.
- 02While the pork marinates, make the dipping sauce: In a small bowl, combine remaining soy sauce, rice vinegar, hoisin sauce, 1 teaspoon sesame oil, water, and a pinch of red pepper flakes. Stir well and set aside.
- 03Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add half the pork in a single layer. Sear for 1 minute, flip, and cook another minute until just cooked through. Remove to a plate. Repeat with the remaining pork, adding more oil if needed.
- 04Add remaining 1 tablespoon oil to the pan. Stir-fry the ginger and garlic for 30 seconds until fragrant.
- 05Add red bell pepper and carrot, stir-frying for 1 minute until slightly tender but still crisp.
- 06Return all pork and juices to the pan. Toss with scallions and cook for another 30 seconds to combine and heat through. Turn off heat.
- 07Arrange lettuce leaves on a platter. Spoon pork and veggie mixture into each leaf. Sprinkle with sesame seeds, cilantro, and a tiny pinch of crushed red pepper flakes if desired.
- 08Serve wraps with dipping sauce on the side. Eat with your hands and enjoy the fresh, bold flavors.
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