Korean Pork Lettuce Wraps
Roasted Pineapple
Ingredients
- 2 pork tenderloins (2 lb)
- 2 Tbsp avocado oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 Tbsp minced ginger
- ⅓ cup coconut aminos
- 3 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 1 Tbsp raw honey
- 2 tsp arrowroot
- ½ tsp crushed red pepper
- 1 head romaine lettuce, leaves separated
- 1 cup kimchi
Instructions
- Cut pork crosswise into ½-inch-thick rounds; cut rounds into ½-inch-wide strips. Sprinkle lightly with salt and pepper.
- Cook pork, in 2 batches, in hot oil in a large nonstick skillet over medium-high heat 3 to 4 minutes or until browned on all sides, stirring occasionally. Remove pork from skillet; keep warm.
- Add onion, garlic, and ginger to skillet; cook 6 to 8 minutes or until onion is tender.
- Whisk together coconut aminos, lime juice, fish sauce, honey, arrowroot, and red pepper. Return pork and accumulated juices to skillet. Stir in coconut aminos mixture. Cook 1 minute or until sauce is thickened, stirring constantly.
- Arrange lettuce in stacks of 2 leaves each. Fill lettuce with pork and kimchi.
Side Dish Ingredients
- 1 pineapple, peeled and cored
- 2 Tbsp fresh lime juice
- 1 Tbsp raw honey
- ¼ cup unsweetened coconut chips
Side Dish Instructions
- Preheat oven to 425°F. Cut pineapple into wedges; place on a rimmed baking sheet.
- Combine lime juice and honey; drizzle over pineapple. Bake 20 minutes or until pineapple is browned. Sprinkle with coconut.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
288
|
104
|
392
|
| Fat (g) | 9 | 2 | 11 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 14 | 24 | 38 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 699 | 2 | 701 |
Paleo Meal Plan
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