This high in protein recipe is perfect for fueling up before your sports activities!
1 Olymel pork tenderloin
½ cucumber, cut into thin strips
100g bean sprouts
2 medium carrots, cut into thin strips
8 large lettuce leaves (romaine or Boston)
4 tbsp mayonnaise
2 tbsp sriracha sauce (adjust to desired spiciness)
2 tbsp lime juice
1 tbsp rice vinegar
1 tbsp fish sauce
1 tbsp honey
2 tbsp vegetable oil
1 tbsp sriracha sauce
1 garlic clove, finely chopped
Salt and pepper to taste
Pork tenderloins
Slice the pork tenderloin into thin strips.
In a bowl, mix all the marinade ingredients.
Marinate the pork slices in the mixture and refrigerate for 30 minutes to 4 hours.
Preheat a skillet over medium-high heat.
Cook for 12 to 15 minutes until the internal temperature of the pork reaches 145°F (63°C), then let it rest until it reaches 160°F (71°C).
Make the spicy mayo by mixing sriracha and mayonnaise
Assemble the wraps: on a lettuce leaf, layer bean sprouts, carrots, cucumber, pork, and spicy mayo.
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