Vietnamese Pork Wraps
Carrot Slaw
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Ingredients
- ¼ cup fresh lime juice
- 2 Tbsp raw honey
- 3 Tbsp rice vinegar
- 3 Tbsp dark sesame oil
- 2 tsp Sriracha hot sauce
- 2 pork tenderloins, thinly sliced (2 lb)
- ½ tsp salt
- ½ tsp pepper
- 1 cucumber, peeled and thinly sliced
- 2 heads Bibb or butter lettuce, leaves separated
Instructions
- Whisk together lime juice, honey, vinegar, oil, and Sriracha. Divide into 2 portions. Brush one portion over pork; reserve remaining half of sauce.
- Sprinkle pork with salt and pepper. Cook in a lightly greased large nonstick skillet over medium-high heat 3 to 4 minutes or until done.
- Divide pork, cucumber, and Carrot Slaw recipe among lettuce leaves. Drizzle with remaining sauce; roll up.
Side Dish Ingredients
- 6 large carrots, shredded
- 3 Tbsp extra virgin olive oil
- 3 Tbsp rice vinegar
- 1 tsp raw honey
- 2 Tbsp chopped fresh mint
Side Dish Instructions
- Combine all ingredients in a bowl; season with salt and pepper to taste. Chill until ready to serve.
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