Watermelon Pork Tacos in Lettuce Shells


For the pork:
2 pork tenderloins (about 2 pounds), silver skin trimmed, cut into 1-inch-thick slices
1 tablespoon onion powder
1 teaspoon red pepper flakes
1 tablespoon freshly ground pepper
2 tablespoons chopped fresh ginger
1 tablespoon seeded and minced serrano chile
2 tablespoons minced fresh garlic
3 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil

For the salsa:
2 tablespoons rice vinegar
1/4 cup olive oil
1 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
1 cup small (about 1/4 inch)watermelon cubes
1/4 English cucumber, seeded and cut into 1/4-inch cubes
1 Hass avocado, pitted, peeled and cut into 1/4-inch cubes
4 large, sturdy romaine-heart
leaves, cut into 4-inch lengths (to resemble taco shells)


Combine all the pork ingredients in a resealable plastic bag and marinate for 30 minutes. Meanwhile, for the salsa, whisk together the rice vinegar, olive oil, soy sauce and sesame oil in a medium bowl. Gently fold in the watermelon, cucumber and avocado. Refrigerate until chilled.

Preheat a grill to medium heat. Remove the pork from the marinade, pat dry and grill for 2 minutes on one side. Turn and grill 1 more minute; remove from the heat and let rest 3 minutes before cutting into 1/2-inch pieces. Fill the lettuce "shells" with pork, top with salsa.

Recipe shared from: http://www.foodnetwork.com/recipes/guy-fieri/watermelon-pork-tacos-in-lettuce-shells-recipe2/index.html