Spicy Thai Pork Tenderloin Salad

By Melissa Clark

Spicy Thai Pork Tenderloin Salad
Andrew Scrivani for The New York Times
Total Time
40 minutes, plus marinating time
Rating
5(2,585)
Comments
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There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Featured in: Thai-Inspired Pork Tenderloin Salad

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Ingredients

Yield:6 to 8 servings

    For the Marinade and Dressing

    • 1½pounds boneless pork tenderloin (usually 2 tenderloins)
    • ⅔cup thinly sliced shallots (about 4 shallots)
    • ⅔cup chopped cilantro leaves and tender stems
    • 5tablespoons light brown sugar
    • 6garlic cloves, grated
    • 5tablespoons soy sauce
    • 5tablespoons peanut or grapeseed oil
    • Juice and zest of 4 limes
    • 3-inch piece peeled ginger root, grated
    • 2tablespoons Asian fish sauce
    • ½teaspoon kosher salt, more to taste
    • 1 to 2Thai bird, serrano or jalapeño chile peppers, seeded and minced

    For the Salad

    • 8cups Napa or regular cabbage, thinly sliced
    • 5whole scallions, trimmed and thinly sliced
    • 2small Kirby or Persian cucumbers, thinly sliced
    • 1red bell pepper, thinly sliced
    • 1½cups cilantro leaves
    • 1½cups mint leaves
    • 1cup basil leaves
    • 1¼cups roasted cashews or peanuts, toasted and chopped
    • ¼cup unsweetened coconut chips or large flakes, toasted
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

413 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 25 grams protein; 1115 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed 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. (Save the unblended mixture to use as dressing.)

  2. Step 2

    Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.

  3. Step 3

    Light the grill or heat the 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 135 degrees, 4 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 1 or 2 hours ahead and serve it at room temperature.)

  4. Step 4

    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 flavors to meld, then right before serving, add herbs and toss again.

  5. Step 5

    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.

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Ratings

5 out of 5
2,585 user ratings
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Comments

brooklynjen

Tasty & quick. I found it a little fussy to slice/grate all the ingredients for the dressing, and next time I make it I'll just blitz everything in the blender as she has you do for the same ingredients for the marinade. The salad has so much texture that I don't think you'd notice the change. A keeper.

Susan

I'm going to try it with no sugar at all. I have made similar dishes without the sugar and no one misses it (even the people who eat sugar).

Sunny

This salad was delicious! It would be great with any protein. I added pieces of mango which was a great addition.

Lizi

This is one of the best things I’ve ever made! It was a little bit of work, but definitely going to be my go to for summer picnics and dinner with friends

Esther

Those of you who said this is a quick prep, I would love to get your advice on how you quickly prepare and thinly slice shallots, prepare and grate garlic and ginger, and zest limes. I thought the recipe was very good, just a lot of prep.

Carol

Very tasty! Blended all the marinade/dressing. Didn't add sugar and used a spicy Fresno pepper. Next time I will 11/2 it as the salad as written is huge and there won't be enough for all the salad. I subbed red onion for the scallions and used Thai basil. The pork was delicious. I grilled it on the barbecue.

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