Pork 'n' Pear Lettuce Wraps Recipe

Pork 'n' Pear Lettuce Wraps Recipe
Pork 'n' Pear Lettuce Wraps Recipe photo by Taste of Home
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Pork 'n' Pear Lettuce Wraps Recipe

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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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Broil: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Pork 'n' Pear Lettuce Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p29

Nutritional Facts

1 each: 141 calories, 4g fat (2g saturated fat), 25mg cholesterol, 272mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Cut each pear half into five slices. Cut pork into 10 slices. Place 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).
Originally published as Pork 'n' Pear Lettuce Wraps in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p29

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