8 leaf(s)
1/8 small(s)
2 Tbsp(s)
1/2 pound(s)
64 g
8.75 g
226.795 g
In a small pan, re-heat the pre-cooked pork tenderloin.
While pork warms, make the quick pickled onions. Thinly slice red onion and place in a shallow dish. Cover with vinegar and let stand 5 minutes.
Rince lettuce leaves well and arrange on a plate.
Top each leaf with warmed pork and pickled red onions.
Serve with Chimichurri, guacamole or sour cream
0 Servings Fruits / 0.7 Servings Vegetables
Calories: 145.1
Omega-6 / Omega-3 ratio: 14 : 1
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