WATERMELON PORK TACOS IN LETTUCE SHELLS

Serves: 4

Ingredients:
For the pork:

  • 2 pork tenderloins (about 2 pounds), silver skin trimmed, cut into 1-inch-thick slices
  • 1 tablespoon onion powder
  • 1 teaspoon red pepper flakes
  • 1 tablespoon freshly ground pepper
  • 2 tablespoons chopped fresh ginger
  • 1 tablespoon seeded and minced serrano chile
  • 2 tablespoons minced fresh garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1/2 teaspoon toasted sesame oil

For the salsa:

  • 2 tablespoons rice vinegar
  • 1/4 cup olive oil
  • 1 tablespoon soy sauce
  • 1/4 teaspoon toasted sesame oil
  • 1 cup small (about 1/4 inch) watermelon cubes
  • 1/4 English cucumber, seeded and cut into 1/4-inch cubes
  • 1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes
  • 4 large, sturdy romaine-heart leaves, cut into 4-inch lengths (to resemble taco shells)

Directions:

Combine all the pork ingredients in a re-sealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled.

Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces.

Fill the lettuce “shells” with pork, top with salsa and devour!

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