Facebook4Twitter0Pinterest4 Ingredients 1 pork tenderloin, well trimmed, about 12 oz (0.375 kg) 3 Tbsp (45 mL) soy sauce 2 Tbsp (25 mL) oyster sauce 1 Tbsp (15 mL) grated fresh ginger 3 cloves garlic, minced 1 tsp (5 mL) EACH onion powder and red pepper flakes 1/2 tsp (2 mL) sesame oil 1 head romaine lettuce, washed, cut and separated into pieces Watermelon Salsa: 3 Tbsp (45 mL) canola oil 2 Tbsp (25 mL) EACH rice and vinegar and soy sauce 1/2 tsp (2 mL) sesame oil 1 cup (250 mL) diced watermelon 2 mini cucumbers, diced 1 avocado, diced Salt and pepper to taste Directions Place pork in a large, resealable plastic bag. Combine ingredients in small bowl. Pour mixture over pork; close bag to seal. Marinate in refrigerator for at least 30 minutes, turning bag occasionally. Preheat barbecue on high; reduce heat to medium. Grill pork on a lightly oiled grill for 20-25 minutes to an internal temperature of 155o-160oF/68o-71oC; turn once or twice. Remove pork to a cutting board. Tent loosely with foil; let rest 5 minutes before slicing into 1/2-inch pieces. Combine salsa ingredients. Fill lettuce leaves with pork slices and top with salsa. Facebook4Twitter0Pinterest4 Found Under: AppetizersPorkBBQ / Grill / BroilMarinate Leave a Review Cancel reply You must Register or Login to post a comment.