Thai-Inspired Pork Tenderloin Salad

Ingredients:

• 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

Salad Ingredients:

• 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)

Directions:

1. 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.)
2. 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.
3. 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.
4. 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.