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Teriyaki Pork Lettuce Wraps With Sesame Dip

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Teriyaki Pork Lettuce Wraps with Sesame Dip
2010-10-06 Appetizer
5 70

Pork tenderloin is brushed with teriyaki baste, baked, thinly sliced, then rolled in lettuce leaves with carrots, celery, radishes, cabbage and sprouts, and served with a soy sauce-sesame dip.

  • Servings: 12-14


1 Pork Tenderloin
½ cup Teriyaki Baste & Glaze, such as kikkoman
1 Carrot, shredded
1 stalk Celery, thinly sliced
2 or 3 Radishes, thinly sliced
1 cup Cabbage, shredded
1 cup Bean Sprouts
¼ cup Soy Sauce
2 Tbsp Toasted Sesame Oil
½ tsp Saracha Chili Sauce
1 tsp Sesame Seeds
1 head Bibb Lettuce, washed and leaves separated


Coat Pork Tenderloin with teriyaki sauce; place in baking pan and bake at 375 degrees until internal temp reaches 155-160 degrees. Let rest at least 10 minutes after baking.

Meanwhile, prepare veggies (carrot, celery, radishes, cabbage and sprouts, as indicated); set aside. Stir together sauce ingredients (soy sauce, sesame oil, chili sauce and sesame seeds); set aside. Slice pork tenderloin very thin.

To assemble, place some of the pork slices and the veggies on each lettuce leaf. Roll up. Serve with sauce for dipping the lettuce wraps.

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