Miraval's Lettuce Cups With Asian Marinated Kurobuta Pork Tenderloin
Recipe courtesy of Miraval Resort
Yield: Makes 4 servings
INGREDIENTS
For the cups:
12 pieces of butter lettuce leaves
¼ C. cucumber, finely chopped
2 T. mint, chiffonade
1 C. carrots, julienned
1 C. daikon radish, julienned
For the sauce (makes 1 ½ cups):
1 ½ t. raw sugar
1 ¼ tamari (soy) sauce
½ cup lime juice
1 T. Sriracha (chili) sauce
For the filling (makes 2 cups):
¼ t. sesame oil
½ t. fresh garlic, minced
½ t. fresh ginger, minced
1 pound ground Kurobuta Pork Tenderloin
1 cup red onion, finely chopped
1 green chili, seeded & finely chopped
½ cup sauce
DIRECTIONS
Sauce
In a mixing bowl whisk all the sauce ingredients together.
Filling
Heat a medium sauce pan over medium-high heat and add the sesame oil to lightly coat the bottom of the pan. Add the garlic, ginger, and Pork. Cook until the pork has just started to lighten, approximately 2 minutes. Add the red onion, green chili, and the sauce, and cook an additional minute. Remove from heat and keep warm.
Place 3 lettuce cups stacked on each plate. Arrange ¼ cup each of daikon and carrots beside the lettuce cups. Spoon ½ of the pork mixture into the top cup. Place 1 tablespoon of cucumber on top of pork and garnish with ½ teaspoon of mint. Place ¼ cup of sauce in dish on the side.
NUTRITION INFORMATION
Per serving:
Calories 130
Protein 15g
Total Fat 3.5g
Saturated Fat 1g
Carbohydrates 11g
Dietary Fiber 3g
Cholesterol 35mg
Sodium 900mg
