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Pork 'n' Pear Lettuce Wraps

When the weather's mild, I like to prepare the pork and pears on the grill. No matter how you make it, this Asian-inspired appetizer is delicious!—Cheryl Perry, Hertford, North Carolina

10 ServingsPrep: 20 min. Broil: 20 min.

Ingredients

2 cups pear nectar
3 tablespoons minced fresh gingerroot
2 tablespoons butter
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon ground cumin
1 tablespoon brown sugar
1/2 teaspoon cayenne pepper
2 Asian pears, peeled, halved and cored
4 garlic cloves, minced
1 teaspoon salt
1 pork tenderloin (3/4 pound)
10 green onions, cut into 1-inch pieces
10 Bibb or Boston lettuce leaves

Directions

In a small saucepan, combine the first five ingredients. Bring to a
boil; reduce heat. Simmer until sauce is reduced to 1-1/4 cups; keep
warm.
Combine brown sugar and cayenne; sprinkle over pears. Place on a
greased broiler pan. Rub garlic and salt over tenderloin. Place on
broiler pan with pears.
Broil 4-6 in. from the heat for 9 minutes. Turn; broil 7-9 minutes
longer or until a meat thermometer reads 160° and pears are
lightly browned. Let stand for 5 minutes.
Cut each pear half into five slices. Cut pork into 10 slices. Place

2 of 2

Pork 'n' Pear Lettuce Wraps (continued)

Directions (continued)

two slices of pear, a slice of pork and onions on each lettuce leaf.
Top with sauce; wrap lettuce around filling. Serve immediately.
Yield: 10 wraps (1-1/4 cups sauce).

Nutrition Facts: 1 wrap with 2 tablespoons sauce equals 141 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 272 mg sodium, 21 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.