| Level: | Easy |
| Total: | 1 hr 11 min |
| Prep: | 35 min |
| Inactive: | 33 min |
| Cook: | 3 min |
| Yield: | 4 tacos |
Ingredients
- 2 pork tenderloins (about 2 pounds), silver skin trimmed, cut into 1-inch-thick slices
- 1 tablespoon onion powder
- 1 teaspoon red pepper flakes
- 1 tablespoon freshly ground pepper
- 2 tablespoons chopped fresh ginger
- 1 tablespoon seeded and minced serrano chile
- 2 tablespoons minced fresh garlic
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1/4 cup olive oil
- 1 tablespoon soy sauce
- 1/4 teaspoon toasted sesame oil
- 1 cup small (about 1/4 inch)watermelon cubes
- 1/4 English cucumber, seeded and cut into 1/4-inch cubes
- 1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes
- 4 large, sturdy romaine-heart
- leaves, cut into 4-inch lengths (to resemble taco shells)
Instructions
- Combine all the pork ingredients in a resealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled.
- Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces.
- Fill the lettuce “shells” with pork, top with salsa and devour!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 568 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 11 g |
| Sugar | 7 g |
| Protein | 52 g |
| Cholesterol | 140 mg |
| Sodium | 1270 mg |
Reviews
Delicious! Made these several times.
Absolutely tasty!!!
Can’t wait to try this
Awesome tacos! My husband (who is an executive level chef loved them. He even told me to put this recipe in the “keep” file to make again : The flavors were spot on. The watermelon gave it just enough sweetness, without it being too much, and just enough crunch. And I used regular flour tortillas instead of the lettuce.
I had almost all of the ingredients on hand, so when I was searching for something to make for supper, this jumped out at me. I used pork shoulder (instead of the more expensive tenderloin since this is what we had on hand. Since your cutting the meat so thin and cooking for a short time, it didn’t have a chance to get tough (shoulder is a slow roasting meat. The hubs had them again the next day and they were still tender and juicy. Thanks Guy!! :
SORRY, IT’S NOT LIKE MOM’S!
My husband I have made this recipe twice already. I absolutely love it and we had a friend over last night to try it and she cannot wait to make it.
It’s so fresh and perfect for on a summer day!
I loved the dressing on the salsa so much that I even use it on salads.
Try it! You will not be disappointed!
It’s so fresh and perfect for on a summer day!
I loved the dressing on the salsa so much that I even use it on salads.
Try it! You will not be disappointed!
melon+pork, who knew? sounds like summer to me.
But it sounds delicious. Love the colors. Lettuce wraps are a refreshing summer choice and perfect for carb watchers.
I know that he called it a taco, but it’s more like an Asian lettuce wrap. Didn’t care for the flavors at all.