Paleo Thai Larb Lettuce Cups

Paleo Thai Larb Lettuce Cups

Thai food is one of my favorite cuisines, and this recipe is one of my favorites to date. You can make this refreshing Thai larb recipe for lunch, dinner, or even an appetizer. I love the use of fresh cilantro, mint and basil along with the spicy kick of the serrano peppers. I hope you try it!

Paleo Thai Larb Lettuce Cups

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 1 Tablespoon coconut oil
  • 1/2 Red onion, diced
  • 3 Garlic cloves, minced
  • 2 pounds Ground pork
  • Juice of 2 limes
  • 1 Tablespoon Red Boat fish sauce
  • 2 Tablespoons coconut aminos (or soy sauce)
  • 2 Heads of butter lettuce (use 1 head per 2 people)
  • 3 Serrano chile peppers, thinly sliced into coins
  • 1 cup (packed) of a mixture of fresh Mint, cilantro, and basil, lightly chopped
  • Salt and Pepper

Method:

  1. In a large skillet, heat up coconut oil. Once hot, add red onions, seasoning with just a bit of salt, and stir until translucent (about 3 minutes).
  2. Add in minced garlic cloves and stir for another minute.
  3. Add in ground pork, breaking it up with a wooden cooking spoon. Season with a little more salt and some pepper. Continue to stir until pork is no longer pink, and fully cooked.
  4. Remove mixture from heat. Tilt the skillet slightly and use a large spoon to remove the excess fat from the pork mixture.
  5. Add lime juice, fish sauce, and coconut aminos and stir.
  6. Transfer the meat mixture to a large mixing bowl. Let cool on the countertop or in the fridge for 5-8 minutes.
  7. While your meat mixture is cooling, carefully remove individual leaves from the heads of butter lettuce. Rinse leaves and dry with paper towels. Place lettuce cups on a plate with another paper towel underneath.
  8. Once meat is slightly cooled, add in the chiles and fresh herbs to the mixture and stir.
  9. Serve spooning meat mixture into individual lettuce cups.
  10. Enjoy warm.

Spicy Maple Pork Tenderloin

Spicy Maple Pork Tenderloin

Sriracha and maple syrup make this the perfect combination of spicy and sweet.

Spicy Maple Pork Tenderloin

Prep + Cooking Time:
Makes 4 Servings

Ingredients:

  • 1 (1.5 pound) Pork tenderloin
  • 3 Garlic cloves
  • Juice of 1 lemon
  • 1/8 cup Extra virgin olive oil
  • 1/8 cup Maple syrup
  • 1/8 cup Coconut aminos (or soy sauce)
  • 2 tablespoons Sriracha hot sauce
  • Salt and Pepper

Method:

  1. Preheat your oven to 350 degrees F.
  2. Place your pork tenderloin in your baking dish.
  3. Use a knife to indent small holes into the top of the tenderloin, then insert garlic slices into the holes you just created.
  4. In a small mixing bowl, combine lemon juice, extra virgin olive oil, maple syrup, soy sauce, and Sriracha hot sauce. Season mixture with desired amount of salt and pepper to taste.
  5. Pour marinade mixture over the top of the pork tenderloin.
  6. Place tenderloin in preheated oven. Cook over a period of 40 minutes, making sure to baste the meat every 10 or 15 minutes using a baster or a large spoon. This keeps the meat moist, helps the sauce cook into the meat for more flavor, and prevents the sauce from burning directly to your pan.
  7. After 40 minutes, take the tenderloin out of the oven and let it rest for 8-10 minutes before slicing. This ensures that the juices redistribute throughout the meat, preventing dryness.
  8. Slice, and enjoy warm.

Tips: You can choose to marinade the tenderloin overnight if you wish, but I usually don't do this and it turns out delicious every time. I like to serve this dish with brown rice and a vegetable side. The rice soaks up the extra sauce nicely and this makes for great leftovers when meal prepping as the sauce will flavor everything in the same dish. Yum!

Meal Prepping? Leftovers?: This dish will keep in your fridge for up to 4 days.