These Pork Tenderloin Lettuce Wraps are a flavorful way to amp up any weeknight meal. Thanks to our friends at Stubb’s Bar-B-Q for sponsoring this post.
Sometimes I’m really good about meal planning. I check the calendar to see what we have going on for the week, assign meals to each day and create a detailed shopping list. I love those weeks. I feel so good when I’m organized.
And then there are weeks like this one, where I’m flying from one commitment to the next. Meal preparation (much less meal planning) is the last thing on my mind. Fortunately I’ve amassed a handful of go-to products that I love to lean on when I don’t have my act together, including the line of marinades from Stubb’s Bar-B-Q. Made with all-natural, gluten-free ingredients (and no high fructose corn syrup), they effortlessly pack a major flavor punch to any meal, a real convenience for those days when I’m ill-prepared or lack time to create something from scratch.
You’re probably familiar with the Stubb’s family of Bar-B-Q sauces, but did you know they make marinades for beef, chicken and pork, too? The Stubb’s marinades are super versatile. In fact, I used the Beef Marinade, which is perfectly seasoned with soy, garlic and red pepper, to make these Pork Tenderloin Lettuce Wraps. I mixed a bit of hoisin sauce into the Beef Marinade and then poured the whole thing over thin slices of pork tenderloin. My pork marinated in the fridge all day, but even an hour in the marinade will ensure the meat is flavorful because it is cut thinly. Be sure to prep the rice and wash the lettuce leaves before you start cooking the pork as all it takes is a quick sear in the skillet to cook through.
My husband loves spice, so he always includes sweet chili sauce on his lettuce wraps, but the kids and I were totally content without it. These Pork Tenderloin Lettuce Wraps have definitely earned a place in our regular dinner rotation. Recipes like these – that are easy AND make me look organized – are always winners in my book.
- 1 pound pork tenderloin, silver skin removed
- 1/2 bottle Stubb's Beef Marinade
- 2 tablespoons hoisin sauce
- 1 tablespoon canola oil
Cilantro Lime Rice
- 1 cup uncooked rice (I used basmati)
- 2-3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons freshly squeezed lime juice
- Kosher salt to taste
- 1 head Boston Bibb lettuce, leaves washed and separated
- Sweet chili sauce (Optional)
- Thinly slice pork tenderloin. Stir together marinade and hoisin sauce in a medium bowl. Combine pork and marinade mixture. Stir to evenly coat, cover and refrigerate for at least 1 hour. (I marinated my meat for almost 8 hours.)
- When ready to prepare the meat, preheat oil in a large skillet over medium high heat. Remove 1/3 of pork from marinade with tongs and quickly saute for 1-2 minutes. When done, remove to a plate and keep warm. Repeat with remaining pork.
- Prepare rice according to package directions. After rice is cooked, stir in cilantro, lime juice and salt to taste.
- Evenly divide pork and rice among lettuce leaves. Top with sweet chili sauce, if desired.
Try putting the pork in the freezer for 30-45 minutes before cutting it to make it easier to slice thinly.