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Spicy Thai Pork Tenderloin Salad
![Spicy Thai Pork Tenderloin Salad](https://static01.nyt.com/images/2015/07/29/dining/29APPE_web/29APPE_web-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 40 minutes, plus marinating time
- Rating
- Notes
- Read community notes
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Ingredients
- 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
- 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
For the Marinade and Dressing
For the Salad
Preparation
- 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.)
- 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.
- 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.)
- 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.
- 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.
Private Notes
Cooking Notes
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.
This was terrific. I substituted skinless, boneless chicken breast for the pork tenderloin and it worked beautifully. The marinade left the chicken incredibly flavorful and tender. We'll try this with steak next.
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).
This salad was delicious! It would be great with any protein. I added pieces of mango which was a great addition.
If Melissa's name is on a recipe, I will always try it. This was the best salad ever, no need for any changes IMO.
This was a big hit. More prep and ingredients than I ordinarily like to tackle, but that’s the nature of asian recipes. Note that the brown sugar is portioned; I caught that too late but to no noticeable detriment. Also, rather than broil, I roasted with convection at 500. I always end up with a nicer “brown” than when it try to do it under the broiler.
Quick, delicious and easy. Even easier would be to zap the dressing/marinade in the food processor as suggested by another commenter. Used a packaged shredded salad mix w/ cabbage, kale, brussels sprouts, etc.
Simply delicious. I made just as directed, prep over two days. Chop greens and herbs listening to the news while pork broils. Glass of wine as meat rests and dressing mellows the salad. Compose and serve. Life is good.
I went one more round with this recipe. I had leftover pork, cabbage, red pepper and scallions, I lightly sauteed the vegetables, even added a few sliced cucumbers, made more of the dressing, then tossed all of the vegetables and sliced pork with wide, flat rice noodles.
Boneless/Skinless Chicken thighs make for a delicious pork substitute - very moist with the crunchy roughage. They take on the marinade brilliantly.
This was amazing - no real changes except I’m seeing a lot of comments about time. For those who can, put all the dressing ingredients in a food processor and let it go — suddenly you won’t have to chop any of it more than a few times! And for a faster shortcut: a bag of coleslaw mix from the store isn’t much more $ than a head of cabbage. Snag one that’s just cabbage/carrots, mix with the rest of the ingredients and you’ve got a slaw that comes together in no time. Make this!
Made this last night...I could drink the dressing! So good. I followed others' advice of putting all the ingredients for the marinade/dressing into the food processor, but found it a little chunkier than I wanted for the dressing, so I put the remainder into the blender to smooth it out a little more. I also cooked the pork at 500° per recommendations and it came out perfect. Will be making this often.
The entire recipe is very good but the marinade/dressing is absolutely delicious. However when I blended a portion of it for the marinade, it did not make a "paste", more like a purée, so I ended up blending it all. And used it as the salad dressing and also to dress some cold noodles. Everyone really enjoyed it.
If you slice the meat then arrange it nicely it should blend well! Also, slicing and layering avocado on top was a welcome addition.
This is delicious and a great alternative for roasted pork tenderloin and a plain salad. I sued half the sugar and half the fish sauce. The coconut flakes were a great addition that I would not have thought of using. Extra mint and basil as I don't love cilantro. This was a welcomed change of pace for the family. Definitely added to my repertoire.
this salad was VERY DELICIOUS! I pureed the whole amount of marinade and dressing and that worked fine. I don't think the pork went well with the salad, and I wouldn't barbeque pork tenderloin again. I think it's better with a gentler heat.
This was amazing and saved really well if the leftover veggies were left undressed. I blended the dressing as per other suggestions and thought it tasted better that way - also easier. Instead of chopping a hot pepper I threw in some red pepper flakes and there was a lovely even hint of heat in the blended dressing. I also did half pre-shredded coleslaw mix and half chopped romaine and added pre-shredded carrots which minimized some of the chopping. This was so good!
I made this once a few years ago and was underwhelmed, but this time I loved it. The marinade is a lot of trouble to make (lots of chopping, zesting, grating), but it really makes the salad and meat sing. I loved the crunchiness of the salad (cashews, coconut). Unfortunately I left the pork tenderloin on the grill just a bit too long (should have taken it off the grill BEFORE it got to 135). As someone suggested, I might try it with chicken (thighs for me), juicier and less prone to overcooking
I used lettuce, didn't have cabbage.I had half a jalapeno, and that wasn't enough spice, so served with Sriracha. Very good
Love this. Had no shallots. Used onions. Had only one lime. Turned out wonderful.
This is delicious - I added some cooked bean thread noodles and bean sprouts and it was great.
This was really amazing! Lots of ingredients but worth the effort!!!
I doubled the amount of marinade and marinaded the pork and also some cubed, extra firm tofu for those who don’t eat meat. Broiled the tenderloin as per recipe and sautéed the tofu on the stovetop until golden brown. Other than that I followed the recipe to the letter. The meal was fantastic. Crunchy, fresh, light, but satisfying! Good enough for company. The tofu was as tasty as the pork!
We added blueberries. Lovely!!!
Add broccoli Add ponzu
Loved this recipe exactly as written. The only change I made was slicing the pork tenderloin in 1/4" medallions before marinating and grilling those. Flavor penetrated more quickly. Making it twice in the same week, but trying ground pork for the salad tonight.
Loved this - cut the recipe in half and to save time, used the food processor to make the marinade and dressing. Again, to save time, served over coleslaw mix and packaged chopped salad mix. We decided that the leftovers would be great as a sandwich on a baguette. Will make again following Melissa's instructions when I can do it for a group, and make it on the weekend.
This was delicious and took me very long time to make, which I did over two days to allow a full day to marinate. Had never broiled pork tenderloin before, which turned out beautifully. Maybe try this with a team of choppers to assist with prep.
Excellent. I would add more mint & basil next time because it adds such a big pop of flavor!
I see there are plenty of positive comments about this recipe so I can’t add much, except to say that I agree. The sugar creates a nice brown crust on the outside. The amount of leafy herbs seemed excessive, but it worked well from a taste perspective. I had some very large basil leaves, so I cut them into ribbons. I look forward to making this regularly and will uses some of the advice in the comments to make the prep faster. Thanks!
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