Ingredients:Pork:
1 pork tenderloin, silver skin removed, cut into 1 inch thick slices
1 Tbsp. onion powder (or Epicure's Three Onion mix)
1 tsp. freshly ground black pepper
2 Tbsp. Honey Ginger White Balsamic
1Tbsp. Habanero and Honey Balsamic
2 Tbsp. Garlic Olive Oil
3 Tbsp. soy sauce
1/2 tsp. Toasted Sesame Oil
Vinaigrette:
2 Tbsp. Peach or Mango White Balsamic
1/4 c. Mild or Medium Extra Virgin Olive Oil
1 1/2 Tbsp. soy sauce
1/4 tsp. Toasted Sesame Oil
Salsa:
1 c. watermelon, cut into 1/4 inch cubes
1 c. seeded English cucumber, cut into 1/4 inch cubes
1 avocado, pitted, peeled, and cut into 1/4 inch cubes
Lettuce "Shells"
1 romaine lettuce head
To make the pork, combine all the ingredients in a resealable 1 gallon plastic bag and marinate for 30 minutes. While pork is marinating, whisk together all the ingredients for the vinaigrette. In a medium bowl, combine all the ingredients for the salsa. Gently fold in the vinaigrette. Chill. Trim off the soft dark green end of the romaine. Cut off the root end and separate the leaves to create 4 inch long lettuce "shells." Rinse, dry, and chill the leaves. Preheat the grill to medium. Discard the marinade. Grill the pork for 3 minutes on each side. Remove from heat, let rest 3 minutes, and roughly chop into 1/2 inch pieces.
Fill lettuce shells with the pork, top with the salsa, and devour!
*Tested in BBQ Cooking Class
