This simple and refreshing recipe calls on some of summer’s favorite flavors. If you like, garnish the wraps with a squeeze of fresh lime juice and some chopped peanuts.
1 pork tenderloin (about 1 pound)
1/3 cup prepared teriyaki sauce, plus more for serving
1 head Bibb or Boston lettuce
2 cups shredded crisp vegetables (carrots, Napa cabbage, radishes and/or cucumbers)
1/2 cup chopped fresh herbs (any combination basil, cilantro, mint or chives)
Combine pork and teriyaki sauce in a bowl or resealable plastic bag and refrigerate for at least 1 hour and up to 1 day.
Prepare a grill for medium-heat cooking. Remove pork from marinade and discard leftover marinade. Grill pork, turning frequently, until browned all over and cooked through, about 12 minutes; if pork browns too quickly, move it to a cooler part of the grill. Transfer pork to a cutting board, cover loosely with foil and let rest 10 minutes. Cut into thin slices, and then cut the slices into thin strips.
Meanwhile, rinse 12 of the largest lettuce leaves. Pat leaves dry and place them on a large platter. Top each with shredded vegetables, pork and herbs. Drizzle with additional teriyaki sauce and serve.
Per Serving:210 calories (50 from fat), 6g total fat, 1.5g saturated fat, 50mg cholesterol, 1030mg sodium, 20g carbohydrate (4g dietary fiber, 9g sugar), 20g protein