Thai Pork Tenderloin Salad

Ingredients

Marinade and Dressing:

• 1½ lb boneless pork tenderloin (usually 2 tenderloins)
• ⅔ cup shallots or yellow onion (about 4 shallots), roughly chopped
• ⅔ cup cilantro leaves and tender stems, roughly chopped
• 5 Tbsp light brown sugar
• 6 garlic cloves
• 5 Tbsp soy sauce
• 5 Tbsp peanut or grape seed oil
• Juice and zest of 3-4 limes
• 3-inch piece peeled ginger root
• 1.5 Tbsp Asian fish sauce
• ½ tsp kosher salt, more to taste
• 1 Thai bird, serrano or jalapeño chile pepper, seeded

Salad Ingredients:

• 1 Napa or green cabbage, thinly sliced
• 1 bunch scallions (including green tops) thinly sliced
• 1 cucumber, pealed and thinly sliced
• 1 red bell pepper, thinly sliced
• 1 1/2 cup cilantro leaves
• 1 1/2 cup mint leaves
• 1 cup basil leaves
• 1 1/4 cup roasted cashews or peanuts, toasted and chopped
• 1/4 cup coconut chips or flakes, toasted

Directions

1. Combine shallots, cilantro, 2 Tbsp sugar, garlic, soy sauce, oil, lime zest and juice, ginger, fish sauce, salt and chile into a blender. Blend until well combined. Reserve 1/4 of the mixture in the blender and save the rest of the mixture to be used as dressing. Add 3 Tbsp of sugar to the blender and puree until a loose past forms.
2. Pat the pork tenderloin dry and place in a baking sheet or dish. Spread paste over the tenderloin and marinate at room temperature for 2 hours. OR cover and refrigerate for up to 24, turning occasionally.
3. Grill or broil the tenderloin until well browned and the internal temperature reaches 135 degrees. Let meat rest while prepping the salad.
4. Combine cabbage, scallions, cucumber and pepper in a large bowl. Whisk the dressing and add just enough to coat the salad, toss to combine. Let rest for a few minutes, then add herbs just before serving.
5. Top with nuts, coconut and sliced pork for serving. Add more dressing to taste.