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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. pork tenderloin (Cut Into 1-inch Thick Slices)
- 1 Tbsp. onion powder
- 1 tsp. red pepper flakes
- 2 Tbsp. fresh ginger root (Chopped)
- 1 Tbsp. serrano chile (Seeded, Minced)
- 2 Tbsp. garlic (Minced)
- 3 Tbsp. soy sauce
- 2 Tbsp. oyster sauce
- 1/2 tsp. sesame oil
- pepper
- 1 cup watermelon (Cut in 1/4-inch Cubes)
- 1 cup cucumber (Seeded, Cut Into 1/4-inch Cubes)
- 1 Hass avocado (Pitted, Peeled, and Cut Into 1/4-inch Cubes)
- 2 Tbsp. rice vinegar
- 1/4 cup olive oil
- 1 1/2 Tbsp. soy sauce
- 1/4 tsp. sesame oil
- 1 head romaine lettuce
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Directions
- To make pork, combine all ingredients in a re-sealable 1-gallon plastic bag and marinate for 30 minutes.
- While pork is marinating, whisk together all ingredients for vinaigrette in a small bowl. In a medium bowl, combine all ingredients for the salsa. Very gently fold in the vinaigrette. Chill.
- Trim off the soft dark green end of the romaine lettuce head. Cut off the root end and separate the leaves to create 4-inch long lettuce “shells.” Rinse, dry and chill the leaves.
- Preheat grill to medium. Discard marinade and grill pork for 3 minutes on each side. Remove from the heat, let rest 3 minutes and roughly chop into 1/2-inch pieces.
- To serve, fill the lettuce shells with pork, top with the salsa and devour!
NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium890mg37% |
| Potassium870mg25% |
| Protein19g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A190% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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