Prep 1 hr 20 mins
Cook 22 mins
I make this on one night, and "Tacos Al Pastor" on the second night because the two recipes share a lot of ingredients, but taste nothing alike. Tacos Al Pastor also requires overnight marinating, so this dish can be made the day the ingredients are purchase, while Tacos Al Pastor marinates for the second night. This recipe is also super healthy.
- 1⁄4 cup pineapple juice
- 2 tablespoons ginger, fresh, peeled, and finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon sherry wine
- 4 garlic cloves, minced
- 1 lb pork tenderloin, trimmed
- 1⁄4 teaspoon salt
- 1⁄2 cup carrot, shredded
- 1⁄3 cup mint, fresh and chopped
- 1⁄3 cup basil, fresh and chopped
- 1⁄4 cup cilantro, fresh and chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon red pepper, crushed and dried
- 1 jalapeno pepper, finely chopped
- 8 boston lettuce leaves
- 1 cup mung bean sprouts
- To prepare pork, combine first six ingredients and mix well; add pork and marinate for one hour in the refrigerator, turning occasionally. Prepare grill to medium high heat in this time. Remove pork from marinade, and discard marinade. Sprinkle pork with salt.
- Place pork on grill rack coated with cooking spray. Cook to an internal temperature of 155 (about 22 minutes), turning occasionally. Remove from heat, and let stand 10 minutes. Cut into 1/2 inch slices, and then slice into thin strips; keep warm.
- To prepare salad, combine carrot and next six ingredients (through jalapeno) in medium bowl, toss well.
- Place 1-1/2 oz of pork on each 8 lettuce leaves; top each evenly with 1/4 c salad mixture and 2 tbsp of bean sprouts.