SPICY THAI PORK TENDERLOIN SALAD

INGREDIENTS

Yield: 6 to 8 servings

For the marinade and dressing: 700g boneless pork tenderloin (usually 2 tenderloins) 2/3 cup thinly sliced shallots (about 4 shallots) 2/3 cup chopped coriander leaves and tender stems 5 tbsp light brown sugar 6 garlic cloves, grated 5 tbsp soy sauce 5 tbsp peanut or grapeseed oil Juice and zest of 4 limes 1 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 jalapeno chillies, seeded and minced

For the salad: 8 cups napa or regular cabbage, thinly sliced 5 whole scallions, trimmed and thinly sliced 2 small Kirby or Persian cucumbers, thinly sliced 1 red bell pepper, thinly sliced 1½ cups coriander leaves 1½ cups mint leaves 1 cup basil leaves 1¼ cups roasted cashews or peanuts, toasted and chopped ¼ cup unsweetened coconut chips or large flakes, toasted

METHOD Pat pork dry with paper towel. In a bowl, combine shallot, coriander, two tablespoons of sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chilli. Pour a quarter of the mixture into a blender, add remaining sugar and puree until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.) Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for two hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally. Light the grill or heat the broiler and arrange a rack at least four inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 60C, four to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork one or two hours ahead and serve it at room temperature.) In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavours to meld, then right before serving, add herbs and toss again. To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top; drizzle with a little more of the remaining dressing, to taste.