Bifanas in Keto-Friendly Coconut Wraps

Ingredients

• about 450 g Pork tenderloin (thinly sliced)
• 4 wraps Coconut wraps
• 2 tbsp Olive oil
• 4 cloves Garlic (minced)
• 3 tbsp White wine vinegar
• 1 tsp Paprika
• 1 leaf Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the about 450 g of thinly sliced pork tenderloin with the 4 cloves of minced garlic, 3 tbsp of white wine vinegar, 1 tsp of paprika, 1 bay leaf, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir everything together to coat the pork. Let this marinate for at least 15 minutes.
2. 2Heat the 2 tbsp of olive oil in a large skillet over medium-high heat (about 204.4°C or 200°C).
3. 3Carefully add the marinated pork to the hot skillet. Cook for 5 to 7 minutes, stirring occasionally, until the pork is browned and cooked through. The pork should reach an internal temperature of 63°C.
4. 4Remove and discard the 1 bay leaf from the cooked pork.
5. 5Gently warm the 4 coconut wraps. You can do this by placing them in a dry skillet for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 15-20 seconds, until they are pliable.
6. 6Divide the cooked pork mixture evenly among the 4 warmed coconut wraps. Fold or roll the wraps around the pork.
7. 7Serve the bifanas in coconut wraps immediately.

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