all wrapped up. [lettuce wraps w. oven roasted pork tenderloin]

November 30th, 2010 by | comments

A significant amount of meat was leftover after making Emeril Lagasse’s oven roasted pork tenderloin recipe from the Food Network website a few nights ago. My mom decided to make use of the leftover pork by making lettuce wraps with ingredients already in our fridge and pantry. We paired the pork with shredded carrots, scallions, peanuts, sweet and sour sauce and soy sauce. The combination of flavors was absolutely delicious.

The tenderness of the pork juxtaposed the slight crunchiness of the shredded carrots and salty peanuts. When wrapped up in a fresh and crisp butter lettuce cup, the texture was perfect.

Lettuce wraps made for a simple and delicious additional meal from the leftover pork.

Pork tenderloin recipe:

2 pork tenderloins, trimmed of excess fat and silver skin

3 cloves garlic, minced

1/2 tsp. crushed red pepper

3 tbsp. canola oil

2 tbsp. soy sauce

2 tbsp. fresh ginger, minced

1 tbsp. apple cider vinegar

1 tbsp. light brown sugar, packed

2 tsp. Dijon mustard

1/2 tsp. ground allspice

Salt and pepper, to taste


Place the pork tenderloins in a large non-reactive pan. In a mixing bowl combine garlic, crushed red pepper, canola, soy sauce, ginger, vinegar, brown sugar, mustard and allspice. Pour mixture over pork tenderloins, turning to coat both sides. Cover the pork tightly and marinate in the refrigerator for at least 2 hours, and up to 12 hours. Can also marinate pork in tightly sealed Ziplock bag.

Preheat oven to 400 degrees.

Remove pork tenderloins from marinade. Season pork with salt and pepper and sear on all sides in a hot, non-stick, ovenproof skillet over high heat. Transfer to oven and cook to an internal temperature of 150 degrees, about 12 to 15 minutes. Let rest for 5 minutes before serving.

Lettuce wrap recipe:

2 tsp. peanut oil

1/2 cup Kona Coast Sweet & Sour Plum sauce

2 tsp. soy sauce

Shredded carrots




Heat medium skillet with peanut oil. Add carrots and scallions and saute until slightly softened. Pour sweet and sour sauce and soy sauce into skillet. Let mixture come to a simmer. Remove from heat and pour over finely sliced pork tenderloin in small bowl.

Place desired amount of mixture in butter lettuce cup and sprinkle peanuts on top.

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