Sweet Teriyaki Pork Lettuce Wraps
- 1 Smithfield Sweet Teriyaki Pork Tenderloin1
- 1 tablespoon Canola or other neutral oil1 tablespoon
- 1 cup Mung bean sprouts1 cup
- 1 can Water chestnuts, drained and chopped1 can
- 3 Green onion stalks, chopped3
- 1/4 Head of purple cabbage, chopped1/4
- 1 cup Shredded carrots1 cup
- 1/4 cup Salted peanuts, chopped1/4 cup
- 1/2 cup Rice sticks1/2 cup
- 1 Large head butter lettuce separated into individual leaves1
- 1/2 cup Salted creamy peanut butter1/2 cup
- 2 tablespoons Soy sauce 2 tablespoons
- 1 tablespoon Maple syrup1 tablespoon
- 1 tablespoon Sriracha sauce1 tablespoon
- 1 Juice and zest from medium lime1
- 1 tablespoon Water (add more if sauce is too thick)1 tablespoon
- 1/4 teaspoon Red pepper flakes, optional1/4 teaspoon
Make peanut sauce first to give the flavors time to marinate together. In a small mixing bowl, add peanut butter, soy sauce, maple syrup, sriracha, lime juice/zest, and water. Whisk to combine and then refrigerate. Sprinkle red pepper flakes on top when ready to serve if more heat is desired.
Cut the tenderloin into two pieces. Remove any fat and/or silver skin with a small, sharp knife. Place skillet over medium heat and let oil heat for a couple minutes before setting the pork in the hot skillet. Cook until it's browned on all sides (rotate every 4-5 minutes) for about 20 to 25 minutes or until the internal temperature reaches 145F. Remove the pork from the pan and rest for 10 minutes on a cutting board.
When slightly cooled, cut pork into small pieces around ½” in size. In a large serving bowl, mix together pork, sprouts, water chestnuts, green onion, cabbage, and carrots. Place heaping spoonful in each lettuce “cup” and top with chopped peanuts, rice sticks, and peanut sauce. Ready to serve!