Spicy Thai Pork Tenderloin Salad

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.