Ingredients:

• 1 Ontario pork tenderloin (about 1 lb/500 g)
• 2 tbsp (30 mL) soy sauce
• 2 tbsp (30 mL) sriracha
• 1 tbsp (15 mL) each sesame oil and fish sauce
• 1 tsp (5 mL) lime zest
• 1 tbsp (15 mL) fresh lime juice
• 1 small head Boston lettuce
• 1 carrot, julienned or shredded
• 1/2 cup (125 mL) diced cucumber
• 1/3 cup (75 mL) fresh cilantro or mint leaves

Cooking Instructions:

1. Pat pork tenderloin dry, remove the silverskin from the tenderloin and place in resealable bag; set aside.
2. In a small bowl, whisk together soy sauce, sriracha, sesame oil, fish sauce, lime zest and lime juice.
3. Reserve 2 tbsp (30 mL) of the marinade. Pour remaining into bag and massage into pork tenderloin. Refrigerate for 1 hour.
4. Meanwhile, preheat grill to medium-high heat. Place tenderloin on grill; close lid and grill for about 20 minutes, turning and brushing occasionally with remaining marinade for the first 10 minutes until meat thermometer reaches 155ºF (68ºC).
5. Remove pork to cutting board and let stand for 3 minutes. Slice thinly.
6. Break apart lettuce into leaves and spread onto serving platter. Add pork slices and drizzle with reserved 2 tbsp (30 mL) of marinade. Top with carrot, cucumber and cilantro to serve.