Recipe: Pork Rolls with Almond Butter Sauce
This delicious and healthy pho – inspired pork roll recipe is excellent for those days when time is limited. It’s a perfect option for lunch and one the whole family will love!
Pork provides good lean protein with ample amounts of nutrients including B vitamins, zinc, iron and more. The almond butter sauce offers additional protein and fats with nutrients that promote superior health benefits while the veggies give a colourful, nutritious crunch.
This recipe is gluten-free, dairy-free, peanut-free and is very low in sugar so it meets the dietary demands for a variety of people with health concerns. The almond butter sauce literally mocks a peanut flavour and avoids the sugar content in hoisin sauce.
FOR THE PORK
1 small pkg pork tenderloin (approx. 1 pound)
1 tsp Alberta Pork Spice
FOR THE ROLLS
1 head of lettuce or other greens, chopped
3 cups carrots, shredded
2 green onions, sliced
a few handfuls of pea shoots
4 cups mung bean sprouts
1 bunch fresh basil, parsley or cilantro (optional)
FOR THE SAUCE
1 cup raw almond butter
1/2 cup water
2-3 tbsp lime juice
4 tsp maple syrup
4 tsp tamari
2 cloves crushed garlic
1/2 tsp fresh grated ginger
dash of cayenne pepper
dash of sea salt
Place all ingredients for the almond butter sauce in a high speed blender and process until smooth. Adjust to your taste and add a little more water if mixture is too thick, set aside.
Trim outer fat from pork tenderloin. Sprinkle a light layer of Alberta Pork Spice evenly onto the meat. Cook tenderloin over med heat in a fry pan or on the BBQ until done. Set aside.
Moisten rice paper in a large deep bowl of hot water for about thirty seconds until slightly softened. Remove and spread moistened paper onto clean cutting board.
Assemble chopped greens along the middle of the rice paper, drizzle some of the almond butter sauce over the greens.
Slice the pork tenderloin into thin slices. Position a few small slices on top the bed of greens on the rice paper. Continue to layer small amounts of the rest of the veggies.
Tightly roll the mixture while folding the ends in. The completed rolls should stick together as shown in photo.
Serve with additional sauce. Enjoy!
Makes 12 servings.
Recipe courtesy: Carrie Mullaly Wildheart Fitness & Nutrition