Protein Swap | Bánh Mì Pork Lettuce Cups
with Spicy Sesame-Scallion Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
390 /serving
Slices of pork tenderloin, crisp carrot slaw and airy lettuce cups are giving Vietnamese vibes. Tying together these contrasting components without a baguette is a bold vinaigrette, combining BBQ sauce, sambal oelek and sesame oil for a paleo power move.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 100g Matchstick carrots
- 150g Shredded cabbage
- 1 Head of lettuce
- 2 Scallions
- 15ml Sambal oelek
- 30ml Apple cider vinegar
- 15ml Toasted sesame oil
- 30ml Organic BBQ sauce (no added sugar)
Contains: Mustard • Sesame • Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
370 mg
Total Carb
18 g
Sugars
8 g
Protein
41 g
Fibre
6 g
Preparation
Cook the steaks
- Pat the steaks dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, separate the lettuce leaves.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the slaw
- In a large bowl, combine the cabbage, carrots, white bottoms of the scallions, vinegar, a drizzle of oil and S&P.
Make the vinaigrette
- In a small bowl, combine the sambal oelek, sesame oil, BBQ sauce, green tops of the scallions, a drizzle of oil and S&P.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the steaks and a spoonful of the slaw.
- Drizzle with the vinaigrette.
- Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
