Recipe courtesy of Guy Fieri, on behalf of the National Pork Board.
Click here for watermelon salsa recipe.
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- 1-1 1/2 pound pork tenderloin, silverskin removed
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons freshly chopped ginger root
- 12 cloves garlic, minced (about 2 tablespoons)
- 1/2 Serrano chili, seeded and minced (about 1 tablespoon)
- 1 tablespoon onion powder
- 1 teaspoon red chile flake
- 1 tablespoon black pepper
- 1/2 teaspoon sesame oil
- 1 head of Romaine lettuce, washed
- 1 Place pork in large, resealable plastic bag. Combine ingredients in small bowl. Pour mixture over pork in bag. Close bag to seal. Turn bag to evenly coat pork with marinade. Marinate in refrigerator for 30 minutes, turning bag occasionally.
- 2 Trim off soft dark green end of lettuce, cut and separate into 4 inch long â€˜taco shell' shaped pieces, drain and chill.
- 3 Preheat grill to medium hot heat. Remove pork from marinade; discard marinade. Grill pork tenderloin, uncovered, and directly over heat for 15 to 25 minutes or until internal temperature reaches 155 degrees F., turning tenderloin over halfway during grilling. Transfer pork to cutting board. Carve pork into 1 inch to 1 1/2 inch strips.
- 4 Fill lettuce â€˜shells' with pork, top with Watermelon Summer Salsa (see recipe), devour!