Protein Swap | Seared Pork Lettuce Wraps
with BBQ-Cashew Ranch Dressing
Cooking time
10 minutes
Servings
2/4
Calories
400 /serving
The dressing has so much going on—cashew butter, BBQ sauce, garlic and herby seasonings—and all of it is paleo approved. It’s just the thing to bring a rich finish to slices of ranch-spiced pork tenderloin presented in crisp carb-cutting style.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 1 Head of Boston lettuce
- 2 Cucumbers
- 100g Matchstick carrots
- 15ml Minced garlic
- 30ml Organic BBQ sauce (no added sugar)
- 30g Cashew butter
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
- 15ml Lemon juice
Contains: Cashews • Mustard
You will need:
Basting brush
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
3 g
Sodium
290 mg
Total Carb
18 g
Sugars
6 g
Protein
44 g
Fibre
4 g
Preparation
Cook the steaks
- Pat the steaks dry; season with all but a pinch of the spices and S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Off the heat, brush the sides with ½ the BBQ sauce.
- Transfer to a cutting board and let rest before slicing.
Make the dressing
- Meanwhile, in a small bowl, whisk the cashew butter, garlic (start with ½), ⅓ of the lemon juice, and the remaining BBQ sauce and spices.
Mise en place
- Separate the lettuce leaves.
- Halve the cucumbers lengthwise; thinly slice crosswise.
Make the salad & serve
- In a large bowl, combine the carrots, cucumbers, remaining lemon juice, a drizzle of oil and S&P.
- Divide the lettuce leaves between your plates.
- Top with the steaks and salad.
- Drizzle with the dressing. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
