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.

Recipe «Butter lettuce and pork wraps» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. Mix together remaining yoghurt, mint, and salt and pepper. Cover. Refrigerate for 2 hours or until ready to serve.
3. 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.
4. Thinly slice pork. Arrange in lettuce leaves. Top with minted yoghurt and chutney. Serve with barbecued naan bread