Prep Time: 10 minutes | Cook Time: 12 minutes | Serves 4
²⁄₃ cup soy sauce, divided
1 teaspoon cornstarch
1 medium jalapeño, deseeded and minced
1 can diced water chestnuts
½ large red bell pepper, deseeded and chopped
2 scallions, chopped, white and green parts separated
1 head butter lettuce
½ cup roasted, chopped almonds
1 (1-pound / 454-g) medium pork tenderloin, silver skin and external fat trimmed
¼ cup coarsely chopped cilantro
1. Place the 14-inch thick tenderloin slices in the baking dish. Use approximately three teaspoons of soy
sauce to coat the meat. Combine the leftover sauce with cornstarch and reserve.
2. Place the dish in Rack Position 2, choose Roast, adjust the temperature to 375 degrees Fahrenheit (190
degrees Celsius), and set the timer for 12 minutes.
3. After 5 minutes, remove from the oven. Place the pork slices on a slicing board. Place the jalapeno, water
chestnuts, red pepper, and scallion whites in the baking dish and drizzle the remaining sauce on top. To
coat the vegetables with the sauce, mix them thoroughly. Continue the cooking process by placing the dish
back in the oven.
4. While the vegetables cook, chop the pork into small pieces. Separate the lettuce leaves, discarding any
tough outer leaves and keeping the smaller inside leaves for use elsewhere. Depending on size and hunger,
you’ll need between 12 and 18 leaves.
5. After 5 minutes, remove from the oven. Combine the pork with the veggies by stirring. Return the skillet
to the oven for two minutes, or until the pork is reheated and the sauce has decreased.
6. Upon completion of cooking, remove the item from the oven. Incorporate half of the scallion greens into
the pork and vegetables in a medium serving bowl. Pork and vegetables are stuffed into each lettuce leaf.
Garnish the dish with the leftover scallion greens, the almonds, and the cilantro.