Thai-Inspired Pork Tenderloin Salad
- 1½ lbs boneless pork tenderloin, trimmed and patted dry
- ? cup thinly sliced shallots
- ? cup chopped cilantro
- 5 tbsp light brown sugar
- 6 garlic cloves, grated
- 5 tbsp soy sauce
- 5 tbsp canola oil
- Juice and zest of 4 limes
- 3-inch piece peeled ginger root, grated
- 2 tbsp fish sauce
- ½ tsp kosher salt, more to taste
- 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
- 8 cups Napa cabbage, thinly sliced
- 5 green onions, thinly sliced
- 1 large cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1½ cups cilantro leaves
- 1½ cups mint leaves
- 1 cup basil leaves (preferably Thai basil)
- In a small bowl, combine shallot, cilantro, 2 tbsp of the sugar, garlic, soy sauce, 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. Reserve the rest for dressing.)
- Place tenderloin and marinade paste in a resealable plastic bag. Rub paste into the tenderloin. Marinate at room temperature for 2 hours, or refrigerate up to 24 hours; turn the tenderloin occasionally.
- Light a grill or heat a 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 140°, 4 to 10 minutes per side depending upon the heat of your broiler or grill. The pork can also be prepared ahead of time and served at room temperature.
- In a large bowl, combine the cabbage, onions, cucumbers and bell pepper. Whisk the dressing and lightly dress the salad, toss to combine. Set aside for a few minutes to allow flavors to meld. Add herbs and toss again to serve.