Sponsored post written by me on behalf of Smithfield® Marinated Fresh Pork. The opinions and text are all mine.
This summer I am all about the quick and easy meals for my family, like these Easy Pork Loin Lettuce Wraps. I’m loving colorful warmer weather recipes with a punch of flavor, but aren’t heavy or too time consuming. In the past week we’ve seen temperatures in the triple digits so it’s looking to be a HOT summer, and I surely don’t want to be cooking for hours in that kind of weather! These lettuce wraps are ready in under 30 minutes, can feed a big family or a handful of guests, and they’re lower carb! Sprinkled with different vegetables and a sweet and spicy flavor, they’re the perfect summertime dish – that’s real flavor, real fast.
I used Smithfield Applewood Bacon Pork Loin Filet for this recipe because I thought the bacon would taste almost candied with the sweet and spicy sauce I was making for these lettuce cups. When I was browsing the fresh meat section at my local Safeway to purchase this, there was also the Smithfield Roasted Garlic & Herb Pork Loin Filet and the Smithfield Steakhouse Mushroom Pork Loin Filet that would both taste just as good with these lettuce wraps. The pork loin filets come pre-seasoned and marinated so you’re already getting great flavor in a quick meal, no matter how you make it. These would also be perfect on the grill served with a quick salad and are great to have on hand when you’re in a pinch for a quick dinner, no matter what day of the week it is.
To help the pork cook a bit faster I cut it in half down the middle lengthwise and did a quick pan sear before roasting in the oven. This helped to shave some of the roasting time and gave the meat a beautiful color. Be sure to sear in an oven safe skillet so you can just pop it in the oven right after.
While the meat is roasting we sauté the veggies with that special sweet and spicy sauce. First the mushrooms so they can sweat it out, then adding the bell pepper, zucchini, green onions, garlic and ginger. What I love about this recipe is the flavor is in the actual food combined with the sauce, no additional salt or other spices are necessary!
After ten minutes in the oven the pork loin internal temperature should be brought to between 145-160 degrees. Once it is, remove it from the oven and let it sit for a few minutes before slicing. To slice use a sharp serrated knife and cut, then dice into bite sizes pieces. Add the pork loin plus the bacon to the pan with the veggies and mix it all together.
The sauce is spicy yet sweet and it’s used throughout the cooking process. Spoon the filling into the lettuce leaves and drizzle a little more sauce, topping with cilantro and a squeeze of lime. These are incredible and such a great choice for dinner during these warmer weather months. I love that the meal is complete in just under 30 minutes, more time to enjoy the beautiful sunshine or hot summer evenings!
- 2 tablespoons sweet chili sauce
- 2 tablespoons low sodium soy sauce
- 1½ tablespoon sriracha sauce
- 1 tablespoon hoisin
- 2 teaspoons grapeseed oil
- 1½ teaspoon sesame oil
- 2 tablespoons grapeseed oil
- Smithfield Applewood Bacon Pork Loin Filet
- 8 oz baby bella mushrooms, diced
- 1 medium orange bell pepper, stem and seeds removed, diced
- ½ medium zucchini, diced
- 3 green onions, chopped with whites and greens separated
- 2 cloves garlic, chopped
- 1 tablespoon ginger, grated
- 1 head butter lettuce
- 2 limes
- Begin by combining all the ingredients for the sauce together. Stir it all together until it's well combined, then set aside. You'll be using this sauce throughout the cooking process.
- Heat 1 tablespoon of the grapeseed oil over medium heat in a larger skillet that's oven safe. Preheat your oven to 425 degrees.
- Remove the Smithfield Applewood Bacon Pork Loin Filet from the packaging. Cut the pork loin filet in half lengthwise, then add it to the pan when the oil has warmed completely. Spoon about 3-4 tablespoons of the sauce over the pork loin.
- Sear the meat on each side (about 8 minutes total), adjusting the bacon toppings as needed.
- Once the pork has been seared on all sides, pile all the bacon crumbles back on top and put it in the preheated oven setting the timer for 10 minutes.
- While the pork is cooking in the oven, in another skillet add the other 1 tablespoon of grapeseed oil and warm it over medium/low heat. Add the mushrooms.
- Sauté the mushrooms until they begin to soften and sweat. Give them a little stir, and then add in the orange bell pepper and zucchini. Continue to sauté, adding the white and green parts of the green onions, the garlic and the ginger. Spoon in another 2-3 tablespoons of the sauce and stir it all together.
- Remove the pork loin from the oven and insert a meat thermometer to be sure the internal temperature is between 145-160 degrees. If so, allow the meat to sit for another three minutes.
- Once the meat has cooled sufficiently, begin to cut into slices, then dice it into small pieces.
- Add the diced pork and the cooked bacon crumbles to the pan with the sautéed vegetables. Spoon in another 1-2 tablespoons of sauce.
- Carefully scoop the filling into the butter lettuce leaves. Top with cilantro and a few squeezes of lime. Serve with the remaining sauce.
Do you love a challenge?
Smithfield is also challenging you to see what you can do with Marinated Fresh Pork to get a flavorful meal ready in about 30 minutes with their “What Can You Do With 30?” meal and tip contest. For more 30-minute meal preparation ideas, and to submit your original recipe for a chance to win great prizes, head to www.SmithfieldRealFlavorRealFast.com.
Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
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