Whether you’re a seasoned chef or a home cook, Pork Lettuce Wraps offer a delicious way to bring creativity and nutrition to your table.
– 1 pound pork tenderloin – 2 tbsp gochujang red chili paste – 1 tbsp soy sauce – 1 tbsp lime juice – 1/2 tbsp brown sugar – 1 tsp sesame oil – 1 tbsp olive oil – pinch of kosher salt – pinch of ground black pepper – gem or baby romaine lettuce leaves For serving (optional): – cooked rice (I used basmati) – Radishes – cucumber – scallions – chiles – fresh cilantro – mint leaves
Pour olive oil into a baking pan. Heat the oil in the oven to 400°F (200°C). In a small bowl combine together gochujang, soy sauce, brown sugar, lime juice and sesame oil. Set it aside.
Season pork with salt and black pepper and put it in a pan with heated oil. Cook until browned, then remove from the oven. Brush pork with half of the gochujang mixture and return to the oven and bake for about 15 minutes.
When it’s done, place the pork on the cutting board. Brush with remaining gochujang mixture and let it rest a few minutes before slicing. Cut the pork into 1/2-inch pieces with a sharp knife. Serve on the lettuce leaves with rice, cucumber, scallions and fresh cilantro and mint leaves.
The Baked Eggplant Sandwich is a delicious and easy-to-make picnic option that is sure to please.