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.