Sunday, May 22, 2011

Orange Pork in Lettuce Cups

Well, Sunday is almost over.  We were lucky enough to have one nice day this weekend.  I spent all day Saturday in the yard.  I'll be really happy when the seven day forecast isn't riddled with rain. 

Tonight's dinner was another new recipe out of the paper.  There was a lot of knife action, but it was really, really good.  The only change I made was using hoisin sauce instead of teriyaki.  I thought I had the latter, but didn't, so I used the closest substitute I could come up with.

Here's the recipe:

1 lb pork tenderloin
3 Tbsp teriyaki sauce
1/4 C orange juice concentrate
1 Tbsp rice vinegar
1/4 chicken broth
Grated zest of 1 orange
1 Tbsp cornstarch
3 Tbsp peanut oil, divided (I subbed veggie oil)
2 cloves garlic, chopped
1 tsp finely chopped ginger
Salt and pepper
1 small head iceberg lettuce, quartered
1/4 C peeled and finely chopped cucumber
1/4 C peeled and finely chopped red bell pepper
1/4 C chopped green onion
2 Tbsp chopped peanuts

Wrap the pork in plastic wrap and freeze for 20 minutes.  With a sharp knife, cut the meat cross-wise into 2-inch-thick slices.  Lay each piece flat on your work surface and cut into 1/4-inch-thick slices.  Stack 2 or 3 slices at a time and cut them into the thinnest possible strips.

In a small bowl, combine the teriyaki sauce, orange juice concentrate, vinegar, broth, zest and cornstarch and set aside.

Set a wok or large skillet over high heat.  Add 2 Tbsp of the oil.  When it is very hot, stir-fry pork until it just loses its pink color, about 2 minutes.  Remove pork. 

Add the remaining 1 Tbsp oil, the garlic and ginger, and stir-fry until fragrant, 30 seconds. 

Stir the teriyaki mixture and add it into the pan.  

When the sauce bubbles, return the pork and accumulated juices to the pan and stir-fry until the meat is cooked through, about 2 to 3 minutes.  Season with salt and pepper and remove from heat. 

Spoon the stir-fried pork into the lettuce cups.  Top with cucumber, red pepper, green onion and peanuts.  Serve immediately.

We had ours with steamed rice.  

Here's all the goodies:

 We doctored ours up at the table with sweet chili sauce and sriracha.

Here it is on my plate:


  1. That looks very yummy and healthy at the same time (sometimes hard to get both, lol).

  2. Terry: It was really tasty and would have been good just over rice without the lettuce too.


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