Thai Pork Tenderloin Salad with Napa Cabbage

I received the most beautiful Napa cabbage in my CSA share this week. The leaves are so tender, and yet crunchy, they are absolutely perfect for a salad. This dish caught my eye because it was so colorful, bright with flavor, healthy, and a little bit “out of the box” for me.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I am bringing it to share at Fiesta Friday #88, co-hosted by Julie @ Hostess at Heart and Liz @ Spades, Spatulas, & Spoons. Happy October!

Yield: 4 to 6 servings


For the Marinade & Dressing:

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


For the Salad:

  • 8 cups Napa or regular cabbage, thinly sliced (about 1/2 of a large head)
  • 5 whole scallions, trimmed and thinly sliced
  • 2 small Kirby or Persian cucumbers, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 ½ cups cilantro leaves
  • 1 ½ cups mint leaves (I omitted the mint)
  • 1 cup basil leaves
  • 1 ¼ cups roasted cashews or peanuts, toasted and chopped
  • ¼ cup unsweetened coconut chips or large flakes, toasted, optional

  1. In the bowl of a food processor, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, grated ginger, fish sauce, salt and chile. Pulse to mince the shallots, cilantro, garlic, and chiles- as well as to combine the mixture.
  2. Remove three-quarters of the mixture; reserve to use as the dressing. Add the remaining 3 T sugar and purée until a smooth, loose paste forms. This is the marinade.
  3. Pat the pork dry with a paper towel. 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. (I marinated the meat for 12 hours in the refrigerator.)
  4. Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. (Mine was about 6 inches away.) 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.)
  5. In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. (I omitted the coconut.)
  6. 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.
  7. To serve, slice the pork. Arrange salad on a platter or serving plates and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste, if desired.

Two Years Ago:

Three Years Ago:

Advertisements

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

29 responses to “Thai Pork Tenderloin Salad with Napa Cabbage

  1. It has been a long time since I had pork :/ This looks so gorgeous ❤

  2. I love it Josette, what a fresh and delicious meal.

  3. Fresh twist on tenderloin which I’ve never tried in a salad. Nice fall dish. Gorgeous pictures especially if the cabbage!

  4. Oh my gosh Josette, I just love the Asian flavors that you married with this pork tenderloin, and that cabbage was just beautiful. I am sure you were very excited when it graced your door step. I sure would have been. Leftovers could easily be made into tacos too. Do you like how I am already using your leftovers as if there would be any? Thank you for bringing this great dish to FF!

  5. Looks delicious! Can I come over for dinner? LOL

  6. This salad sounds so good, and I love the variety of ingredients in it like the mint and basil leaves, along with everything else!

  7. This looks so delicious, and what a great way to use up that huge cabbage!

  8. This sounds really good Josette – love all the flavors going on in your salad!

  9. Thai flavors are always on the top of my list! I’ll be trying this recipe, and I especially like the napa cabbage. I usually reach for noodles or rice as a base, so this will be a welcome change!

  10. Liz

    What a wonderful way to spice up pork tenderloin. It’s been ages since I made one and this recipe could be the ticket. Love the marinade and sauce. I bet the pork was wonderful warm as well, maybe with some rice noodles and sauteed veggies? Thank you for bringing it to FF.

  11. The marinade alone looks incredible – so full of flavour.

  12. What perfect timing…I’ve got half a grilled pork tenderloin in the refrigerator and this sounds like a great way to use it. Happy I stopped by today.

  13. This looks like a delicious salad and that dressing sounds perfect. Yum!

  14. Pingback: 28 Juicy Pork Tenderloin Recipes That'll Melt In Your Mouth

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 978 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: