Thai Pork Tenderloin Salad

Thai Pork Tenderloin Salad
(Serves 3-4)

Dressing:

• 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

Directions:

• 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.