Thai-Inspired Pork Tenderloin Salad

Pork tenderloins are the chicken breasts of the porcine world. Lean and quick-cooking, they offer an expanse of mild, uninterrupted flesh without skin, bones or bits of gristle. Being an admirer of skin, bones and bits of gristle myself, I tend to pass over tenderloins in favor of more sinewy, fattier cuts. But there are times when the tenderloin’s smooth texture and ease of preparation are exactly what I want for a recipe. And this spicy and crisp Thai-inspired salad is one of them.The rest of the dish is so pungent and bright that the tenderloin’s main job is to meld its own gentle porky flavor with all the other salad ingredients, but not to dominate them in the way of, say, a couple of thick, bone-in, attention-getting pork chops.As it marinates, the amenable meat soaks up a mixture of chilies, ginger, garlic, fish sauce, soy sauce, lime and herbs, then is caramelized on the grill or under the broiler, the bronzing of its exterior helped along by a bit of brown sugar.
Because it is so lean, you can serve this tenderloin hot, warm or at room temperature. I like it best when it’s still warm to the touch but no longer hot enough to wilt the salad - about 20 minutes after it’s finished cooking.Just be sure not to overcook the meat; like a chicken breast, pork tenderloin goes from juicy to dry in a matter of minutes. As soon as the meat hits 135 degrees on an instant-read thermometer, pull it off the heat. The temperature will continue to rise as it rests. Then thinly slice it just before serving. And save the leftovers for sandwiches the next day.
 
This marinated tenderloin has enough personality to serve on its own, but mixing it into a slawlike cabbage salad laced with mint, basil and cilantro is the most refreshing way to go on sultry nights. You can serve it as a one-dish meal, or give your guests little bowls of rice or rice noodles alongside to bulk it out if everyone is especially hungry.For a final touch, I sprinkle the salad with a garnish of toasted peanuts or cashews and unsweetened coconut flakes. The lean meat and greens will benefit from the richness and fat, and everyone at the table will be happy for the crunch.Spicy Thai Pork Tenderloin Salad
Yield: 6 to 8 servingsFor the marinade and dressing:
1 1/2 pounds boneless pork tenderloin (usually 2 tenderloins)
2/3 cup thinly sliced shallots (about 4 shallots)
2/3 cup chopped cilantro leaves and tender stems
5 tablespoons light brown sugar
6 garlic cloves, grated
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
1/2 teaspoon kosher salt, more to taste
1 to 2 Thai bird, serrano or jalapeño chili peppers, seeded and mincedFor the salad:
8 cups napa or regular cabbage, thinly sliced
5 whole scallions, trimmed and thinly sliced
2 small Kirby or Persian cucumbers, thinly sliced
1 red bell pepper, thinly sliced
1 1/2 cups cilantro leaves
1 1/2 cups mint leaves
1 cup basil leaves
1 1/4 cups roasted cashews or peanuts, toasted and chopped
1/4 cup unsweetened coconut chips or large flakes, toasted1. Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chili. 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. 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. 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. 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. 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.© 2015 New York Times News Service