Keto Bifana (Pork Sandwich) Lettuce Wraps

Ingredients

• about 450 g Pork Tenderloin (thinly sliced)
• 4 cloves Garlic (minced)
• 1/2 cup White Wine
• 2 tbsp Olive Oil
• 1 leaf Bay Leaf
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 12 leaves Lettuce Leaves (for wrapping)

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

Instructions

1. 1In a medium bowl, combine the thinly sliced about 450 g Pork Tenderloin with the 4 cloves minced Garlic, 1/2 cup White Wine, 2 tbsp Olive Oil, 1 Bay Leaf, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Stir everything together to coat the pork evenly. Let the pork marinate for at least 15 minutes at room temperature.
2. 2Place a 30.48 cm skillet over medium-high heat. Allow the skillet to heat up for about 2 minutes.
3. 3Carefully add the marinated pork slices to the hot skillet in a single layer. Cook for 2 to 3 minutes per side, until the pork is browned and cooked through. The internal temperature of the pork should reach 63°C.
4. 4Remove the skillet from the heat. Discard the 1 Bay Leaf.
5. 5Arrange the cooked pork slices onto the 12 leaves Lettuce Leaves to create wraps. Serve immediately.

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