- Servings: 12-14
Ingredients:
| 1 | Pork Tenderloin |
| ½ cup | Teriyaki Baste & Glaze, such as kikkoman |
| Veggies: | |
| 1 | Carrot, shredded |
| 1 stalk | Celery, thinly sliced |
| 2 | or 3 Radishes, thinly sliced |
| 1 cup | Cabbage, shredded |
| 1 cup | Bean Sprouts |
| Sauce: | |
| 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 |
Directions:
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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