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Spicy Thai Pork Tenderloin Salad

This recipe popped up when I was scrolling the NY Times Cooking website, and it stopped me in my tracks.  How delicious does this look?  Salads are such a great option for dinner when the weather feels like it is opening up to warmer weather.  Using the pungent flavors of ginger and fish sauce contrasted with the freshness of lime and cilantro are mouth watering to me.  Thai ingredients are powerful, bright and super satisfying.

Napa cabbage makes the dish even more interesting.  If cabbage is not to your liking then replace with a hearty type lettuce such as baby gems or romaine….or dare I say iceberg?!

Spicy Thai Pork Tenderloin Salad

This recipe popped up when I was scrolling the NY Times Cooking website, and it stopped me in my tracks.  How delicious does this look?  Salads are such a great option for dinner when the weather feels like it is opening up to warmer weather.  Using the pungent flavors of ginger and fish sauce contrasted with the freshness of lime and cilantro are mouth watering to me.  Thai ingredients are powerful, bright and super satisfying.

Napa cabbage makes the dish even more interesting.  If cabbage is not to your liking then replace with a hearty type lettuce such as baby gems or romaine….or dare I say iceberg?!

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Ingredients

1 ½ pounds boneless pork tenderloin (usually 2 tenderloins)
⅔ cup thinly sliced shallots (about 4 shallots)
⅔ cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
5 tablespoons soy sauce
5 tablespoons peanut oil
Juice and zest of 4 limes
3-inch piece peeled ginger root, grated
2 tablespoon fish sauce
½ teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
salad
8 cups Napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 ½ cups cilantro leaves
1 ½ cups mint leaves
1 cup basil leaves
1 ¼ cups roasted peanuts
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Spicy Thai Pork Tenderloin Salad
  • skill level
    Medium

Ingredients

  • salad

Directions

1
Done

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut oil, lime zest and juice, ginger, fish sauce, salt and chili.

2
Done

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.)

3
Done

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.

4
Done

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.

5
Done

Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)

6
Done

In a large bowl, combine the salad ingredients, reserving the herbs and cashews. 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.

7
Done

To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter peanuts on top, drizzle with a little more of the remaining dressing, to taste.