Thai Pork Tenderloin Salad | Melissa Clark Recipes | The New York Times

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is more economical.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted soy sauce

Soy sauce is lower in sodium and easier to find.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with unique flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option.

Marinate pork tenderloin in lime juice, fish sauce, ginger, cilantro, garlic, sugar, and soy sauce overnight in the fridge, or for 30 minutes at room temperature if short on time.

Preheat broiler until hot.

Broil the marinated pork tenderloin until it reaches an internal temperature of 135°F, ensuring it does not overcook.

Remove pork from the broiler and let it rest at room temperature.

Prepare the salad by combining cabbage, herbs, scallions, cucumbers, bell pepper, and peanuts in a bowl.

Use some of the marinade as a dressing for the salad to enhance flavor.

Garnish the salad with chopped peanuts or cashews and toasted coconut flakes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens