Depending on the weather, you can grill or broil the tenderloin for these wraps. No matter how you make it, this Asian-inspired appetizer is sure to please.
—CHERYL PERRY HERTFORD, NC
PREP: 20 MIN. • BROIL: 20 MIN. • MAKES: 10 WRAPS (1 1/4 CUPS SAUCE)
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 the tenderloin. Place on broiler pan with pears.
3. Broil 4-6 in. from the heat 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.
PER SERVING 141 cal., 4 g fat (2 g sat. fat), 25 mg chol., 272 mg sodium, 21 g carb., 3 g fiber, 8 g pro. Diabetic Exchanges: 1 lean meat, 1/2 starch, 1/2 fruit, 1/2 fat.