Ginger Pork Wraps
Elevate your weeknight dinners with these flavorful Ginger Pork Wraps, a fresh and vibrant fusion of bold Asian-inspired flavors and healthy eating. Tender pork tenderloin is marinated in a fragrant blend of fresh ginger, garlic, soy sauce, hoisin, and honey before being cooked to perfection and glazed with a thickened marinade for an extra punch of flavor. Served in crisp lettuce leaves and topped with crunchy julienned vegetables like carrots and cucumber, these wraps are a low-carb, high-flavor meal that's sure to impress. Perfect for meal prep or family dinners, this easy 30-minute recipe delivers restaurant-quality taste right at home. Don’t forget the sesame seeds for that finishing touch! Keywords: ginger pork wraps, lettuce wraps, low-carb dinner, Asian-inspired recipes.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tbsp Fresh ginger
- 2 cloves Garlic
- 3 tbsp Soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Honey
- 1 tbsp Rice vinegar
- 2 tsp Sesame oil
- 1 tsp Cornstarch
- 2 tsp Water
- 2 Green onions
- 1 Carrot
- 0.5 Cucumber
- 12 Lettuce leaves
- 1 tbsp Sesame seeds
- 1 tbsp Vegetable oil
Instructions
Trim any excess fat from the pork tenderloin and slice it into thin strips, about 1/4 inch thick.
Peel and finely grate the ginger and garlic. Add them to a bowl along with soy sauce, hoisin sauce, honey, rice vinegar, and sesame oil. Mix well to create the marinade.
Place the sliced pork in a large resealable bag or bowl. Pour half the marinade over the pork, reserving the other half for later. Mix to coat evenly and marinate in the refrigerator for at least 15 minutes, or up to 1 hour for more flavor.
While the pork is marinating, prepare the vegetables. Thinly slice the green onions, julienne the carrot, and cut the cucumber into matchsticks. Wash and dry the lettuce leaves, keeping them whole.
In a small bowl, mix the cornstarch and water to make a slurry. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated pork strips (discarding the excess marinade) and cook for 5–7 minutes, stirring frequently, until browned and cooked through.
Lower the heat to medium and pour in the reserved marinade. Stir in the cornstarch slurry to thicken the sauce. Allow it to simmer for 2–3 minutes until the sauce coats the pork.
Remove the skillet from heat and sprinkle the pork with sesame seeds.
To serve, place a few pieces of cooked pork, along with some green onions, carrot, and cucumber, onto a lettuce leaf. Wrap it up like a taco and enjoy immediately!
Nutrition Facts
Calories |
1215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 24.7 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 26.0 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 134 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2792 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
