Maple-Dijon Pork Tenderloin and Sweet Potato Lettuce Wraps

I make many Asian dishes. It was time try to change up our favorite Asian Chicken Lettuce Wraps. Want to keep the family guessing at dinner time. The pork tenderloins were calling my name this morning at the grocery store as I shopped for one of my personal cheffing clients. With a recipe idea in my head, I also picked up a couple bell peppers and romaine lettuce. Upon returning home after a day of cooking, I got to work on Maple-Dijon Pork Tenderloin and Sweet Potato Lettuce Wraps.

We all enjoyed the meal. A couple family members (The Husband and My Middle One) could have done without the sweet potato addition to the dish. This is one of those Dinner's Ready meals because it can be made in advance. When reheated on about 70% power in the microwave, it tastes as if just made. Served on a crisp romaine leaf on top of jasmine rice, it is a whole meal in your hand.

Maple-Dijon Pork Tenderloin and Sweet Potato Lettuce Wraps

Serves about 6

1 large sweet potato, peeled and diced
2 pork tenderloins, about 2 to 2 1/2 pounds total
2 teaspoons crumbled dried sage
1 tablespoon olive oil
1 tablespoon butter
salt
pepper

1 red bell pepper, diced very small
1 orange bell pepper, diced very small

3/4 cup pure maple syrup
3/4 cup apple cider vinegar
1 and 1/2 tablespoons Dijon mustard
2 teaspoons corn starch
sprinkle of red pepper flakes

romaine lettuce leaves
jasmine rice, cooked
chopped pecans
scallions, finely chopped

Put sweet potato in a medium sized pot and cover with water. Bring to a boil then reduce heat to medium. Cook potatoes until just tender. Drain well and set side.

Cut each tenderloin into small cubes, about 1/2 inch each. Place pork in a large bowl and season with sage and a sprinkle of salt and pepper. Toss to coat.

Heat a large saute pan or wok to high. Add oil and butter. When the oil is hot and the butter is melted, add pork tenderloin and quickly cook until the center of the meat just loses it's pink color. Remove pork from pan and discard any liquid that accumulated when the pork was coated.

Add the bell peppers to the pan and continue cooking over high heat. Cook for about 3 - 4 minutes stirring constantly. Remove from heat and combine with cooked pork.

In a bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, corn starch and red pepper flakes. With pan still on high, add the syrup mixture and cook for about 2 - 3 minutes until slightly thickened. Add the sweet potato, pork and bell peppers. Toss to coat.

Serve on top of a lettuce leaf topped with about 1/4 cup jasmine rice. Sprinkle with pecans and scallions.