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Recipe courtesy of Guy Fieri

From: Food Network Magazine

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Total:: 1 hr 11 min
Prep:: 35 min
Inactive:: 33 min
Cook:: 3 min

Yield:: 4 tacos

Level:: Easy

Ingredients

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)

Directions

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 and devour!

Photograph by Tina Rupp

Courtesy of Food Network Magazine

My Private Notes

Name: Watermelon Pork Tacos in Lettuce Shells
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT1H11M0.000S
Yield: 4 tacos
Ingredients: 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; 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)