Ingredients

The following ingredients have 4 Servings
  • 1 pork tenderloin (about 1 pound)
  • 1/3 cup prepared teriyaki sauce, plus more for serving
  • 1 head bibb or Boston lettuce
  • 2 cups shredded crisp vegetables (carrots, Napa cabbage, radishes and/or cucumbers)
  • 1/2 cup chopped fresh herbs (any combination like basil, cilantro, mint or chives)

Instruction

  • Combine pork and teriyaki sauce in a bowl or resealable plastic bag and refrigerate for at least 1 hour and up to 1 day.
  • Prepare a grill for medium-heat cooking.
  • Remove pork from marinade and discard leftover marinade.
  • Grill pork, turning frequently, until browned all over and cooked through, about 12 minutes; if pork browns too quickly, move it to a cooler part of the grill.
  • Transfer pork to a cutting board, cover loosely with foil and let rest 10 minutes.
  • Cut into thin slices, and then cut the slices into thin strips.
  • Meanwhile, rinse 12 of the largest lettuce leaves.
  • Pat leaves dry and place them on a large platter. Top each with shredded vegetables, pork and herbs.
  • Drizzle with additional teriyaki sauce and serve.