Butter lettuce and pork wraps

With tandoori flavours, this succulent pork is a treat to wrap up in crispy butter lettuce and eat for dinner.

Place pork into a ceramic dish. Combine curry paste and 1 tub of yoghurt. Spoon mixture over pork. Turn to coat. Cover. Refrigerate for at least 2 hours.
Mix together remaining yoghurt, mint, and salt and pepper. Cover. Refrigerate for 2 hours or until ready to serve.
Preheat barbecue plate on medium-high heat. Barbecue pork, turning occasionally, for 15 to 18 minutes or until just cooked through. Remove to a plate. Cover with foil. Set aside to cool slightly.
Thinly slice pork. Arrange in lettuce leaves. Top with minted yoghurt and chutney. Serve with barbecued naan bread

Source

600g small pork fillets, trimmed

1/2 cup tandoori curry paste

2 x 200g tubs Greek-style natural yoghurt

1/2 cup mint leaves, finely chopped

12 butter lettuce leaves, washed, chilled

Mango chutney and barbecued naan bread, to serve

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