Recipe: Shredded Orange Pork in Lettuce Cups (using pork tenderloin, freeze ahead)

SHREDDED ORANGE PORK IN LETTUCE CUPS

"Chinese orange-flavor beef inspired this stir-fry. However, I make it with pork tenderloin, which is nearly fat-free, and stays more juicy and tender than beef when frozen. Combine the stir-fried pork with chopped vegetables after the meat is defrosted adds crispness and color as well as creating a balanced dish."

1 pound pork tenderloin
FOR THE ORANGE-TERIYAKI SAUCE:
3 tablespoons teriyaki sauce
1/4 cup orange juice
1 tablespoon rice vinegar
1/4 cup chicken broth
Grated zest of 1 orange
1 tablespoon cornstarch
FOR COOKING:
3 tablespoons peanut oil, divided use
2 garlic cloves, chopped
1 teaspoon finely chopped fresh ginger
Salt and freshly ground pepper
FOR SERVING:
1 small head iceberg lettuce, quartered
1/4 cup finely chopped peeled cucumber
1/4 cup finely chopped red bell pepper
1/4 cup chopped scallions, green and white parts
2 tablespoons chopped peanuts

TO PREPARE THE PORK:
Wrap the tenderloin in plastic wrap and freeze for 20 minutes.

With a sharp knife, cut meat into 2-inch slices. Lay each flat on your work surface and cut it into 1/4-inch slices. Stack 2 or 3 slices and cut them into thin strips; set aside.

TO PREPARE THE ORANGE-TERIYAKI SAUCE:
In a small bowl, combine the teriyaki sauce, orange juice, vinegar, broth, zest, and cornstarch, and set aside.

TO COOK THE PORK:
Set a wok over high heat. Drizzle in 2 tablespoons of the oil. When it is very hot, add the pork and stir-fry until it just loses its pink color, 2 minutes. With slotted spoon, transfer pork to a plate.

Add the remaining tablespoon of oil to the wok, toss in the garlic and ginger, and stir-fry until they are fragrant, 30 seconds.

Stir Orange-Teriyaki Sauce and pour it into the wok. When the sauce bubbles, return the pork and accumulated juices to the wok and stir-fry until the meat is cooked through, 2 to 3 minutes.

TO SERVE NOW:
Lift two or three outer layers from each lettuce wedge, and set one of these lettuce cups on each of four dinner places to use as little bowl. Store the remaining lettuce for another use. Spoon the stir-fried pork into the lettuce cups. Top with the chopped cucumber, red pepper, scallions and peanuts, and serve immediately.

OR, TO FREEZE:
Transfer the contents of the wok to a large bowl and cool to room temperature. Spoon the cooled stir-fry and its sauce into one or two resealable 1-quart plastic freezer bags and refrigerate to chill. Freeze the chilled stir-fry flat on wax-paper covered baking sheet.

To defrost and serve: Defrost the stir-fry on plate in refrigerator, 8-12 hours depending on the amount. Reheat it in a saucepan over medium heat, uncovered; take care not to let it boil.* Spoon the hot stir-fry into the cups of layered lettuce separated from the wedges, garnish with the chopped vegetables and peanuts, and serve immediately.

*Freezer note: If the orange flavor has faded when the stir-fried pork is defrosted, grate on some orange zest after spooning the reheated meat into the lettuce.

Makes 4 servings
Adapted from source: Cook and Freeze by Dana Jacobi