Keto Bifana (Pork Sandwich)

Ingredients

• 1.5 lbs Pork Tenderloin (thinly sliced)
• 4 cloves Garlic
• 1/4 cup White Wine Vinegar
• 1/2 cup White Wine (dry)
• 2 Bay Leaf
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 12-16 large Lettuce Leaves (for wraps)

Instructions

1. 1In a bowl, combine the 4 cloves of garlic (minced), 1/4 cup of white wine vinegar, 1/2 cup of dry white wine, 2 bay leaves, 1 tsp of salt, and 1/2 tsp of black pepper. Add the 1.5 lbs of thinly sliced pork tenderloin to this mixture. Stir to coat the pork evenly, then cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Place a 12-inch skillet over medium-high heat. Add the 2 tbsp of olive oil to the skillet and allow it to heat up until it shimmers, which should take about 1-2 minutes.
3. 3Remove the pork tenderloin slices from the marinade, letting any excess liquid drip off. Discard the marinade. Carefully place the pork slices in the hot skillet in a single layer. Cook for 3-5 minutes per side, until the pork is cooked through and has a slightly browned appearance. The internal temperature of the pork should reach 145°F (63°C).
4. 4Remove the skillet from the heat. Carefully remove and discard the 2 bay leaves from the pork.
5. 5Arrange the 12-16 large lettuce leaves on a platter. Spoon the cooked pork tenderloin into the lettuce leaves to create wraps.

Related Guides