60 minutes
A vibrant and flavorful Thai-inspired salad featuring marinated pork tenderloin, fresh vegetables, herbs, and a tangy dressing.
Pork Tenderloin, patted dry
0 lb
Shallots, thinly sliced
0 oz
Cilantro, chopped
bunch
tablespoons
Garlic, grated
cloves
0.25 fluid ounces
tablespoons
Lime, juiced and zested
each
Ginger, grated
0 oz
tablespoons
teaspoons
Thai Bird Chiles, minced
each
Napa Cabbage, thinly sliced
0 oz
bunch
Cucumbers, thinly sliced
0 oz
Bell Pepper, thinly sliced
each
Mint, whole
bunch
Basil, whole
bunch
Roasted Cashews
0 oz
Coconut Chips, toasted
0 oz
1. Marinate Pork
In a mixing bowl, combine the sliced shallots, chopped cilantro, brown sugar, grated garlic, soy sauce, vegetable oil, lime juice and zest, grated ginger, Asian fish sauce, kosher salt, and minced Thai bird chiles. Add the pork tenderloin and coat it thoroughly with the marinade. Refrigerate for 2 to 24 hours, allowing the flavors to infuse into the pork.
2. Cook Pork
Remove the pork tenderloin from the marinade and cook it on a grill or under the broiler for 4 to 10 minutes on each side, or until the internal temperature reaches 135 degrees Fahrenheit. Let the pork rest after cooking.
3. Prepare Salad
In a large bowl, toss together thinly sliced Napa cabbage, scallions, cucumbers, red bell pepper, whole cilantro leaves, mint, and basil. Add roasted cashews or peanuts and toasted coconut chips for added texture.
4. Assemble and Serve
Slice the rested pork tenderloin into thin strips and arrange on top of the salad. The warmth from the pork will slightly wilt the herbs and help meld the flavors together. Serve immediately.
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