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