Thai Pork Tenderloin Salad

Thai Pork Tenderloin Salad
(Serves 3-4)


  • 5 shallots, peeled
  • 1 cup cilantro leaves and tender stems, roughly chopped
  • 6 garlic cloves, peeled
  • 4 tbsp brown sugar
  • 4 tbsp peanut oil
  • 1 tbsp sesame oil
  • 5 tbsp soy sauce
  • 2 tbsp fish sauce
  • 4 limes, zest and juice
  • 2 tbsp grated ginger
  • 2 thai red chiles
  • 1 tsp salt


  • Blend all ingredients until completely pulverized. Salt to taste. Dressing can be made the day before and refrigerated. Bring to room temperature to serve.
  • Place a 1-1.5lb pork tenderloin in a Ziploc bag and add about a cup of the dressing. Rub well and then seal and let marinate in fridge overnight up to 24 hours.
  • Remove tenderloin and rinse with water, pat dry with paper towels. Discard bag.
  • Salt and pepper both sides and then cut in half, one piece should be larger and more uniform in size and the other tapering off to smaller end.
  • Add a tbsp. of vegetable oil to a cast iron skillet over medium high heat. Brown tenderloins on all sides, a few minutes each side, including the cut ends.
  • Place skillet into oven at 450 degrees. Rotate as needed and cook until internal temperature is 145. The smaller one will cook faster. Remove each when individually done.
  • Place on a cutting board and let rest for 5-10 minutes.
  • Slice very thinly.
  • Plate with salad of your choice. Top with remaining dressing.






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