Ingredients

The following ingredients have 4 Servings
  • 1 Smithfield Roasted Garlic and Cracked Peppercorn Tenderloin
  • 1 red pepper
  • 5 oz sugar snap peas (140g, or mange tous)
  • 1 head lettuce
  • 3 1/2 oz bean sprouts (100g approx, or coarsely grated daikon radish or carrot)
  • 1 handful cilantro (coriander, small)
  • 2 tbsp oyster sauce (approx, or 2tbsp soy sauce blended with 2tsp brown sugar to top)

Instruction

  • While you warm up your grill, remove the pork fro the wrapping. Remove the stem and seeds from the pepper and cut into approx 4 pieces so that they are relatively flat. Double over a piece of foil and fold in the sides to make a little 'boat'. Trim the snap peas and put in the foil boat, drizzled with a little sesame oil (or vegetable oil, if you don't have).
  • Remove a few leaves from the head of lettuce and divide or trim if very big. You'll want around 8-12 pieces in all. Remove the cilantro leaves from the stems.
  • Grill the pork tenderloin whole for around 20 minutes. Turn it every few minutes so that it is gently browned on each side and cooked through. Put the pepper on after a few minutes and cook until gently softened, turning once or twice. While they are cooking, you can start preparing the lettuce wraps by putting a few bean sprouts or grated daikon/carrot in the bottom of each piece of lettuce along with a few cilantro leaves.
  • Put the snap peas on the grill in their foil boat either to the side of the heat or on an upper shelf, if you have one. Let them basically steam a couple minutes until they soften and look darker.
  • Remove everything from the grill and slice the pork and peppers. Put a few slices of pepper and a few snap peas on top of each lettuce wrap, topped with around 2-3 slices of pork. Drizzle over a little oyster sauce or soy with sugar and serve.