Keto Bifana-Inspired Pork Lettuce Wraps

Ingredients

• 1 lb Pork Tenderloin
• 2 tbsp Olive Oil
• 6 cloves Garlic
• 1/4 cup White Wine Vinegar
• 1/4 cup White Wine (Dry)
• 1 Bay Leaf
• 1 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 12 Lettuce Leaves

Instructions

1. 1Slice the 1 lb of pork tenderloin into thin cutlets, about 1/4-inch thick.
2. 2In a medium bowl, combine the 2 tbsp of olive oil, 6 cloves of minced garlic, 1/4 cup of white wine vinegar, 1/4 cup of dry white wine, 1 bay leaf, 1 tsp of paprika, 1/2 tsp of salt, and 1/4 tsp of black pepper. Stir everything together.
3. 3Add the pork cutlets to the bowl with the marinade. Turn the cutlets to coat them evenly. Let them marinate for at least 15 minutes at room temperature.
4. 4Place a 10-inch skillet over medium-high heat. Allow the skillet to get hot for about 2 minutes.
5. 5Carefully place the marinated pork cutlets into the hot skillet in a single layer. Cook for 2 to 3 minutes per side, until the pork is golden brown and reaches an internal temperature of 145°F (63°C).
6. 6Remove the cooked pork cutlets from the skillet and place them on a clean plate. Remove and discard the 1 bay leaf from the skillet.
7. 7Serve the cooked pork cutlets in the 12 lettuce leaves.

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