Korean Lettuce Wraps
4
50
minutesThese lettuce wraps are perfectly packaged bites of deliciousness. Korean BBQ Rub packs a punch and works wonders on lean pork tenderloin. A quick sear, and they’re ready for a roll inside a crisp, cold lettuce leaf with fragrant jasmine rice and fresh cilantro. The drizzling sauce seals the deal with our Garlic Ginger Toasted Sesame Oil and White Balsamic Vinegar. Lettuce never had it so good!
Ingredients
For the Sauce:
2 Tbl White Balsamic
3/4 cup brown sugar
2 medium cloves garlic, minced (about 2 teaspoons)
1/2 tsp Gochugaru
1 tsp grated fresh ginger
1 Tbl water
1 tsp corn starch
1/4 cup finely sliced green onions
For the Pork:
1 lb pork tenderloin
1 oz Korean BBQ Blend
Butter or iceberg lettuce, for serving
Cooked Jasmine rice, for serving
Fresh cilantro and radishes, for serving
Quick Pickled Onions for serving
Instructions
- To make the sauce, in a saucepan, combine the white balsamic, sesame oil, brown sugar, garlic, Gochugaru and ginger. Bring to a simmer.
- In a bowl, make a slurry with the water and corn starch. Drizzle into the saucepan, stirring constantly. Simmer for 3 minutes or until the sauce thickens. Remove from the heat and whisk in the green onions and sesame seeds. Set aside to cool.
- For the pork, wrap the pork tenderloin in plastic wrap and place in the freezer for 15 minutes. Remove from freezer and slice into thin slices. Sprinkle the slices with salt and Korean BBQ Blend, pressing so that the rub adheres to the pork. Allow to sit for 10 minutes.
- Heat a nonstick pan over medium-high heat and drizzle in Key Lime Avocado Oil to just coat the bottom. Working in batches in order to not overcrowd the pan, sear the slices of pork tenderloin in batches until cooked through – about 4 minutes. Between batches, you may need to wipe out the pan with a paper towel in case any of the bits from the blend begin to burn.
- To serve, place a spoonful of rice in a lettuce leaf, top with the pork and drizzle with the sauce. Garnish with cilantro.
