Fast Grill Korean Pork in Lettuce Wraps

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The crispy lettuce wrap adds a texture contrast, and is a typical use for lettuce in Korean cuisine.

Tags: Intermediate, 30 mins, Entrées, Vegetables, Pork, Grilling, BBQ, Marinade, Start Some Sizzle

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1/2 cup (125 mL)	PC MEMORIES OF Korean Barbecue Grilling & Glazing Sauce
1/4 cup (50 mL)	PC Seasoned Rice Vinegar
1 tsp (5 mL)	PC Authentic Louisiana Hot Sauce
2 tbsp (25 mL)	PC Pure Sesame Oil
1/4 tsp (1 mL)	ground PC Sea Salt & Black Peppercorn Grinder
	Half 227 g-pkg PC Crispy Lettuce Wraps
1	pork tenderloin, about 12 oz/375 g
1 tsp (5 mL)	granulated sugar
1/3 cup (75 mL)	thinly sliced red onion
1 bunch	asparagus trimmed

Preheat barbecue to medium heat. Slice pork tenderloin on diagonal into 1/2-inch (1 cm) thick slices. Place in resealable plastic bag with Memories sauce. Close and place in refrigerator for 30 minutes. Meanwhile, in glass measuring cup stir together vinegar, 1/4 cup (50 mL) water and sugar; heat on HIGH in microwave for 30 seconds or until hot. Stir in hot sauce and red onion. Let marinate for 15 minutes. Drain, discarding vinegar mixture. Place onions in small serving bowl.
Coat asparagus with sesame oil and sprinkle with grinder. Place asparagus on one half of greased grill. Lift pork out of plastic bag, discarding bag and remaining Memories sauce, and place on other half of greased grill. Cook asparagus and pork for 4 to 5 minutes, turning once, or until pork is cooked through and asparagus is tender-crisp. Place asparagus and pork on serving platter.
To serve, each diner places some pork, asparagus and picked onion on a lettuce leaf.

Sprinkle with toasted pine nuts, if desired.

Pickled onion may be made up to 1 day ahead of serving; drain, then store in refrigerator.

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