Watermelon Pork Lettuce Wraps

Thanks to the Fried Chicken recipe, the Guy Fieri cookbook is top of my go-to list for cookbooks right now. I happened to have a pork tenderloin in the freezer so I took a look in the Pork section, and found this gem of a recipe. I’ll admit, it sounds very strange. I was nervous, and was prepared to order pizza immediately just in case it was a total flop. But so far everything in the cookbook has turned out really amazing; my only complaint is that Mr. Fieri likes it hot! But I have learned to tone down the heat myself, and everything has been delicious. I highly recommend you take a chance and try this either for dinner or a party appetizer. Enjoy!

Watermelon Pork Lettuce Wraps
Prep time: 10 minutes (+30 minutes if marinating**)
Cook time: 10-20 minutes
Serves 2-4 as dinner, can serve 6 as appetizer

2 small ish pork tenderloins (or 1 large)
1 tbsp fresh ginger, grated
3-5 garlic cloves, crushed
1 tsp red pepper flakes
1/2 tbsp garlic salt
1/2 tbsp black pepper
2 tbsp soy sauce
1 tbsp hoisin sauce
1/2 cup watermelon, cut into 1/4″ cubes
1/4 cup cucumber, cut into smallish chunks
2 small (1 medium-large) avocado, cut into 1/4″ cubes
1 tbsp rice wine vinegar
2 tbsp olive oil
1 tbsp soy sauce
Romaine lettuce leaves

Slice pork tenderloins into rounds, trim fat. Set to one side. Combine all ingredients from grated ginger through hoisin sauce to make sauce. Heat pan over medium heat, melt butter/margarine, and add pork to pan. Pour sauce over, and cook through.

Meanwhile, combine watermelon, avocado, and cucumber in a bowl. Whisk together rice wine vinegar, olive oil, and soy sauce, and pour over watermelon mixture. Gently stir to coat.

Remove soft green leafy end from lettuce, and chop off root.

Remove pork from heat; chop into rough 1/2″ bite-sized pieces.

Layer pork and watermelon salsa in lettuce wraps, serve, and enjoy!

**Alternatively you can combine sauce ingredients into a marinade! Marinate pork for 30 minutes, and grill on BBQ. 

Watermelon Pork Lettuce Wraps

Originally found in Guy Fieri Food, pg 220.

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