Banh-Mi lettuce cups

By Vanessa Gianfrancesco
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  • 500 grams pork tenderloin
  • 2 tablespoons sesame oil
  • 2 limes, zested and squeezed
  • 1 tablespoon sesame seeds
  • 1/4 cup fish sauce
  • 1 tablespoon honey
  • 3 cloves garlic, crushed
  • 1 teaspoon pepper


  • 1 head Boston lettuce
  • 1/2 cup mayonnaise
  • Sliced pork tenderloin
  • 1 jar pickled vegetables, finely chopped
  • 2 small cucumbers, thinly sliced
  • Fresh cilantro
  • Fresh mint
  • 1/2 cup sliced jalapenos
  • Sriracha sauce


  1. In a plastic food storage bag place the pork tenderloin and add in the sesame oil, lime zest and juice, sesame seeds, fish sauce, honey, garlic and pepper. Allow to marinate 3 hours or overnight, then cook on the grill on high or in the oven at 400 degrees F until an internal temperature of 145-150 degrees F. or about 15-18 minutes. Then set aside and allow it to rest for minimum10 minutes, then slice thinly.
  2. Assemble the lettuce cups on a cutting board by placing the individual leaves of Boston lettuce down. Then add on the mayo, the pork tenderloin and top with pickled vegetables, cucumber slices, fresh cilantro and mint, jalapeno slices and sriracha sauce.


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