Spicy Pork Lettuce Wraps

Prep time: 10 minutes | Cook time: 12 minutes | Serves 4

1 (1-pound / 454-g) medium pork tenderloin, silver skin and external fat trimmed

²⁄₃ cup soy sauce, divided

1 teaspoon cornstarch

1 medium jalapeño, deseeded and minced

1 can diced water chestnuts

½ large red bell pepper, deseeded and chopped

2 scallions, chopped, white and green parts separated

1 head butter lettuce

½ cup roasted, chopped almonds

¼ cup coarsely chopped cilantro

1. Cut the tenderloin into ¼-inch slices and place them in the baking pan. Baste with about 3 tablespoons of soy sauce. Stir the cornstarch into the remaining sauce and set aside.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 12 minutes.
3. After 5 minutes, remove from the oven. Place the pork slices on a cutting board. Place the jalapeño, water chestnuts, red pepper, and the white parts of the scallions in the baking pan and pour the remaining sauce over. Stir to coat the vegetables with the sauce. Return the pan to the oven and continue cooking.
4. While the vegetables cook, chop the pork into small pieces. Separate the lettuce leaves, discarding any tough outer leaves and setting aside the small inner leaves for another use. You’ll want 12 to 18 leaves, depending on size and your appetites.
5. After 5 minutes, remove from the oven. Add the pork to the vegetables, stirring to combine. Return the pan to the oven and continue cooking for the remaining 2 minutes until the pork is warmed back up and the sauce has reduced slightly.
6. When cooking is complete, remove from the oven. Place the pork and vegetables in a medium serving bowl and stir in half the green parts of the scallions. To serve, spoon some pork and vegetables into each of the lettuce leaves. Top with the remaining scallion greens and garnish with the nuts and cilantro.