Yay! It’s the last lunchbox of the week! If you’re like me, the meal-packing fatigue is really starting to set in, so I made sure to keep this one easy-peasy lemon squeezy.
Today’s LunchBots Uno features: Peachy Pork Lettuce Wraps and Cherry Tomatoes
For the meaty filling of these wraps, I cooked sous vide a pork tenderloin that I seasoned with Tabil seasoning. With the school year back in full swing, meal prep becomes more challenging, so I’m doing my best to keep a few pre-cooked loins in my freezer that I can reheat in my water oven for dinner in a pinch.
I know what you’re thinking: SOUS VIDE? But I don’t have a sous vide cooker! And I don’t want to hack my own! Aaaaaggggh! Chillax, gang. Ryan Farr of 4505 Meats (remember my interview with him?) has an awesome slow-and-low oven roasting method for meats that works like a charm. Check out my description of it here.
Still too complicated? Use this recipe to prepare oven-roasted pork tenderloin.
Leftover tenderloin is perfect for lettuce wraps or porkwiches!
Personally, I think pork pairs beautifully with fresh peaches (e.g., Peachy Pork-A-Bobs); the savory-sweet combination is one I can eat over and over again. But if I don’t have any fresh peach slices on hand, I simply top the seasoned pork with a little fruit-juice sweetened peach jam, sliced red onions, a grind of fresh black pepper, and a sprinkle of salt.
Toss in a few cherry tomatoes, add a little container of your favorite briney olives, and you’re good to go.
No lettuce on hand? You can make a porkwich with the same ingredients. Here, the slices of pork tenderloin are the “bread,” and the peach jam and red onions are the filling.
Don’t forget: Season with some salt and pepper to counterbalance the sweetness of the jam.
What?!? No pork? Man, you’re really being difficult today.
Okay: Plan B. Fill up the wraps with your favorite deli meat or whatever leftover cooked protein you have in the fridge.
(Roast beef pairs especially well with apples, by the way. So if you don’t have peach jam available, use some applesauce instead. Or just pack some sliced apples with your lunch.)
And if you like, you can include a mini banana nut muffin in your lunchbox. It’s the end of the week, after all.
And that’s a wrap!
(Don’t groan at my pun.)
For more great ideas for lunches, don’t forget to check out Parts 1, 2, 3, & 4 and last year’s series of Paleo School Lunches. And don’t forget that my pal Diana Rodgers’s Paleo Lunches and Breakfasts On The Go is chock-full of fantastic packable delights.
Stay tuned…I might have another surprise around the corner.
[UPDATED: My entire five-part series is done! Check out my epic roundup of Paleo packed lunches here!]
Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).
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