Cuban Sandwich Lettuce Wraps (Dairy & Nut-Free)

Ingredients

• about 450 g Pork Tenderloin
• 1 tbsp Olive Oil
• about 225 g Ham
• about 113 g Swiss Cheese
• about 113 g Dairy-Free Swiss-Style Cheese
• 0.5 cup Dill Pickles
• 2 tbsp Yellow Mustard
• 12 large Lettuce Leaves

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

Instructions

1. 1Slice the about 450 g Pork Tenderloin into 0.635 cm thick cutlets.
2. 2Heat the 1 tbsp Olive Oil in a 30.48 cm skillet over medium-high heat, about 190°C. Cook the pork cutlets for 2-3 minutes per side, until browned and the internal temperature reaches 63°C. Remove the pork from the skillet and set aside to rest for 5 minutes.
3. 3While the pork rests, slice the about 225 g Ham into pieces roughly the same size as the pork cutlets.
4. 4Place the about 113 g Swiss Cheese and about 113 g Dairy-Free Swiss-Style Cheese slices on a plate. You can warm them slightly by placing them in the warm skillet for about 30 seconds, or microwave them for 10-15 seconds, just until they begin to soften.
5. 5Thinly slice the 0.5 cup Dill Pickles.
6. 6To assemble the lettuce wraps, lay out the 12 large Lettuce Leaves. On each leaf, layer slices of the cooked pork tenderloin, ham, Swiss cheese, dairy-free Swiss-style cheese, and dill pickles. Drizzle about 1/2 teaspoon of the 2 tbsp Yellow Mustard over the fillings.
7. 7Fold or roll the lettuce leaves to enclose the fillings. Serve immediately.

Substitutions

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