Pork Rolls with Almond Butter Sauce

Pork Rolls with Almond Butter Sauce
Serves 12
Delicious pho-inpsired pork and veggie roll recipe.
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Ingredients
  1. FOR THE PORK
  2. 1 small pkg pork tenderloin (approx. 1 pound)
  3. 1 tsp Alberta Pork Spice
  4. FOR THE ROLLS
  5. 1 head of lettuce or other greens, chopped
  6. 3 cups shredded carrots (approx. 3 med)
  7. 2 green onions, sliced
  8. a few handfuls of pea shoots
  9. 4 cups mung bean sprouts
  10. 1 bunch fresh basil, parsley or cilantro (optional)
  11. FOR THE SAUCE
  12. 1 cup raw almond butter
  13. 1/2 cup water
  14. 2-3 tbsp lime juice
  15. 4 tsp maple syrup
  16. 4 tsp tamari
  17. 2 cloves crushed garlic
  18. 1/2 tsp fresh grated ginger
  19. dash of cayenne pepper
  20. dash of sea salt
Instructions
  1. Place all ingredients for the almond butter sauce in a high speed blender and process until smooth. Adjust to your taste and add a little more water if mixture is too thick, set aside.
  2. Trim outer fat from pork tenderloin. Sprinkle a light layer of Alberta Pork Spice evenly onto the meat. Cook tenderloin over med heat in a fry pan or on the BBQ until done. Set aside.
  3. Moisten rice paper in a large deep bowl of hot water for about thirty seconds until slightly softened. Remove and spread moistened paper onto clean cutting board.
  4. Assemble chopped greens along the middle of the rice paper, drizzle some of the almond butter sauce over the greens.
  5. Slice the pork tenderloin into thin slices. Position a few small slices on top the bed of greens on the rice paper. Continue to layer small amounts of the rest of the veggies.
  6. Tightly roll the mixture while folding the ends in. The completed rolls should stick together as shown in photo.
  7. Serve with additional sauce. Enjoy!
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