BBQ Ranch Pork Tenderloin Lettuce Wraps


While everyone might be really jazzed about the changing of seasons, and the fact that winter is in full effect, I’m not gonna lie when I say that I’m kinda missing summer and all that comes with it.  The warm sun. The beach days with the kids… and of course the endless BBQ-ing that we do all summer long!

I was having a craving for these amazing BBQ Ranch Pork Tenderloin Wraps that always remind me of the hot days. And I wasn’t about to let a little cold weather get in the way of my craving!

If you have a grill pan or even one of those indoor grill thingies, this recipe is so easy.  Best of all it’s light and super tasty.  It’ll have you daydreaming you’re at a fun summer BBQ!  Your kids are gonna love this recipe too!!!

BBQ Ranch Pork Tenderloin Lettuce Wrap


  • 1 Pork Tenderloin, marinated in your favorite BBQ Sauce (I’m kinda partial to Sweet Baby Ray’s Original)
  • 1 Avocado, diced
  • 1 Cucumber, diced
  • 1 Tomato, diced
  • 1/2 Red Onion, diced
  • 1/4 c.  Frozen Corn, thawed
  • Chopped Cilantro (optional)
  • 2 Tbsp. Ranch Dressing
  • Romaine Lettuce, Butter Lettuce…Iceberg… any leafy lettuce that’ll work as a wrap



Put your tenderloin in a zip lock bag and cover with BBQ sauce. Let marinate in fridge for up to a few hours.

Grill your tenderloin to sear on either side, just enough to get those great grill marks on all sides… I use my indoor stovetop grill pan, as in the winter months it might be too chilly to start up the BBQ.

Remove and place in the oven on 400 until the internal temp reaches 150 degrees. (probably about 20 minutes) depending on thickness of the tenderloin.

Allow to sit for a few minutes when you remove it from the oven. Cut into 1 inch thick slices.

In a bowl, combine avocado, cucumber, tomato, onion and ranch dressing. Wash, clean & pat dry your lettuce leaves…. and begin layering!

Place the BBQ pork on the leaf, followed by the avocado salad mixture, a little chopped fresh cilantro and then a spoonful of corn.




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