Hatfield Tuscan Herb Grilled Pork Lettuce Cups
Make any night of the week feel like a date night when you whip up these Hatfield Tuscan Herb Grilled Pork Lettuce Cups together!
Servings 4
Ingredients
- 1 Hatfield Dry Rub Seasoned Tuscan Herb Pork Tenderloin sliced into thin medallions
- 2 small carrots peeled and cut into matchsticks
- 1 small head of Boston lettuce leaves cleaned and separated
- 1 small zucchini peeled and chopped
- 1/4 red onion chopped
- 1/4 cup Peruvian cherry peppers optional
- Balsamic glaze
Instructions
- Preheat grill on a medium-low flame.
- Cook pork medallions for about 4 minutes on each side.
- Add a couple lettuce leaves to each plate.
- Plate 2-3 pieces of pork on top of the lettuce leaves.
- Top with fresh carrots, zucchini, and red onion.
- Add a sprinkle of Peruvian cherry peppers on top and drizzle with balsamic glaze.