Spicy Thai Pork Tenderloin Salad
I like to use this recipe when I have leftover pork loin, making it a healthy and easy meal to throw together after work that the family loves. Pork loin is a lean cut of meat and the cashews and coconut are a delightful addition.
Dovetailing Tip: Omit the pork tenderloin. For my quick meal, I use an oriental dressing, like Annie's Natural Organic Asian Sesame Dressing, but feel free to throw together this marinade (1/2 the recipe) to use as your dressing for the salad.
Dovetailing Tip: Use the salad mix you prepared for Meal 2, Shades of Green Chopped Salad. Add sliced cabbage. Top with the dressing, making this a completely different salad from yesterday.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 pounds | boneless pork tenderloin (usually 2 tenderloins) |
| 2/3 cup | thinly sliced shallot (about 4 shallots) |
| 2/3 cup | chopped cilantro leaves and tender stems |
| 5 tablespoons | light brown sugar |
| 6 | garlic cloves, grated |
| 5 tablespoons | soy sauce |
| 5 tablespoons | peanut or grapeseed oil |
| juice and zest of 4 lime | |
| (3-inch) piece | peeled ginger root, grated |
| 2 tablespoons | asian fish sauces |
| 1/2 teaspoon | kosher salt, more to taste |
| 1 to 2 | thai bird, serrano or jalapeño chile peppers, seeded and minced |
| 8 cups | napa or regular cabbage, thinly sliced |
| 5 wholes | scallion, trimmed and thinly sliced |
| 2 | small kirby or persian cucumbers, thinly sliced |
| 1 | red bell pepper, thinly sliced |
| 1 1/2 cups | cilantro leaves |
| 1 1/2 cups | mint leaves |
| 1 cup | basil leaves |
| 1 1/4 cups | roasted cashews or peanuts, toasted and chopped |
| 1/4 cup | unsweetened coconut chips or large flakes, toasted |
Directions:
Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Source: cooking.nytimes.com
