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Categories:
pork tenderloin salt soy sauce freshly ground black pepper canola oil rice outer green onions rice wine vinegar red chili flakes garlic jalepenos hot sauce paste green cabbage
Viewed: 41 - Published at: 5 years agoIngredients
- 1 pound pork tenderloin
- 1 teaspoon seasoned salt
- 1 tablespoon soy sauce
- 1 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 2 cups cooked short-grain rice
- 8 outer whole leaves from head iceberg lettuce
- 1/2 cup diced green onions
- 3 tablespoons rice wine vinegar
- 1 teaspoon red chili flakes
- 3 cloves garlic, thinly sliced to equal 3 tablespoons
- 2 jalepenos, thinly sliced to equal 3 tablespoons
- 3 tablespoons Sriracha hot sauce
- 3 tablespoons dark miso paste
- 1 cup thinly sliced green cabbage
Method
- Wrap pork tenderloin in plastic wrap, and place in freezer until firm but not frozen, about 20 minutes.
- Remove plastic and slice very thin.
- In a medium nonmetallic bowl, whisk together seasoned salt, soy sauce and black pepper.
- Add pork slices and let marinate for 5 minutes.
- Heat a large saute pan on high.
- Add oil and cook pork until cooked through, 3 minutes.
- Remove to a platter with rice and lettuce cups.
- In a small bowl mix together onions, rice wine vinegar, and chili flakes.
- Set aside.
- In assembly-line fashion, lay out in separate bowls on a platter, the onion marinade, sliced garlic, sliced jalepeno, Sriracha sauce, miso paste and cabbage.
- To serve, place onto a lettuce leaf, 1/2 teaspoon of sriracha, 1/2 teaspoon miso paste, 3 pieces of pork, 3 tablespoons of rice, 2 slices of garlic and jalapeno, 2 tablespoons of cabbage, and 1 teaspoon of green onions with rice wine vinegar.
- Roll up.
- Repeat with remaining lettuce leaves.
