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This fresh Vietnamese-inspired meal is quick and easy, and the lettuce leaf wraps even make it look healthy. If you’re feeding children (or those with a low tolerance to heat), it might be worth omitting the jalapeno. Serves 4
500gpork tenderloin, trimmed and cut into 1cm strips
1/4 tspsea salt
1/8 tspfreshly ground black pepper
2 tspcoconut oil
1red onion, diced
1 smalljalapeno, minced
1/2 cupchicken broth
2 mediumtomatoes, diced
3 Tbsplime juice
3 Tbspcoriander, chopped
8butter lettuce leaves (about 1 large head)
Season both sides of pork with sea salt and freshly ground black pepper.
Heat a large nonstick skillet over medium-high heat. When hot, add coconut oil to pan. Sauté pork until lightly browned, about 4 minutes. Remove pork from pan and place in a bowl.
Add onion and jalapeno to hot pan, and sauté until tender.
Add broth and tomatoes, and reduce heat to low. Simmer two more minutes, scraping pan sides and bottom to loosen any browned bits.
Return pork and juices to pan. Stir in lime juice and simmer until pork is fully cooked.
Lay the lettuce leaves on serving plates. Divide the pork mix between the leaves and top with fresh coriander and avocado. Wrap the lettuce leaves around the filling and serve.
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