Vietnamese Pork Lettuce Wraps
Carrot Slaw
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 2 (1-lb) pork tenderloins, thinly sliced
- 1 tsp salt
- 1 tsp pepper
- ¼ cup lime juice
- 3 Tbsp rice vinegar
- 2 Tbsp toasted sesame oil
- 2 Tbsp honey
- 2 tsp Sriracha hot sauce
- 1 large cucumber, peeled and thinly sliced
- 2 heads Bibb or butter lettuce, leaves separated
Instructions
- Sprinkle pork with salt and pepper. Whisk together lime juice, vinegar, oil, honey, and Sriracha sauce. Reserve half of sauce; drizzle remaining half over sliced pork.
- Sauté pork, in batches, in a large nonstick skillet coated with cooking spray over medium-high heat 3 to 4 minutes per side or until done. Divide pork, cucumber, and Carrot Slaw recipe among lettuce leaves. Drizzle with reserved sauce; roll up.
Side Dish Ingredients
- ½ cup rice vinegar
- ½ cup olive oil
- 2 Tbsp honey
- 1 (10-oz) pkg shredded carrots
- 1 cup chopped fresh cilantro
Side Dish Instructions
- Whisk together vinegar, oil, and honey in a bowl; stir in carrots and cilantro. Chill, if time permits.
30 Minute Meals Meal Plan
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