I turned the classic summer Caprese salad into grilled pork tenderloin lettuce wraps. With fresh mozzarella, basil, and garden tomatoes packed into romaine lettuce with the tender pork it will be a new party favorite.
Combine the ingredients for the caprese salad and toss gently. Refrigerate while proceeding with the rest of the recipe.
Combine the ingredients for the dressing in a small blender and pulse until emulsified. Set aside.
Grill the pork tenderloin for 10 minutes per side until it reads 160 degrees on a meat thermometer. Let rest for 5 minutes and then slice into thin slices,
To assemble: take one lettuce leaf and top with the pork and caprese salad. Drizzle with a little dressing. Enjoy!