Thai Pork Tenderloin Salad
- 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.