PORK LOIN SALAD RECIPES

Name: Spicy Thai Pork Tenderloin Salad
Total time: 40 min
Yield: 6 to 8 servings
Cuisine: thai
Ingredients: 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 chile peppers, seeded and minced; 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, toasted

SPICY THAI PORK TENDERLOIN SALAD RECIPE - NYT COOKING

Spicy Thai Pork Tenderloin Salad Recipe - NYT Cooking image

There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.

Provided by Melissa Clark

Total Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

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 chile peppers, seeded and minced
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, toasted

Steps:

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.)
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.
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.)
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.
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.

Nutrition Facts : @context http//schema.org, Calories 412, UnsaturatedFatContent 16 grams, CarbohydrateContent 30 grams, FatContent 23 grams, FiberContent 7 grams, ProteinContent 26 grams, SaturatedFatContent 5 grams, SodiumContent 981 milligrams, SugarContent 13 grams, TransFatContent 0 grams

SPICY PORK TENDERLOIN SALAD RECIPE: HOW TO MAKE IT

Spicy Pork Tenderloin Salad Recipe: How to Make It image

A friend served this curry-flavored salad at a luncheon, and I tweaked it to fit our tastes. Since it's a meal in one, it's perfect for weeknights, and the presentation makes it ideal for entertaining. —Pat Sellon of Monticello, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 19

Ingredients

1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 pork tenderloin (1 pound)
2 teaspoons olive oil
1/3 cup packed brown sugar
6 garlic cloves, minced
1-1/2 teaspoons hot pepper sauce
SALAD:
4-1/2 teaspoons lime juice
1-1/2 teaspoons orange juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon curry powder
1/8 teaspoon pepper
2 tablespoons olive oil
1/4 teaspoon salt
1 package (6 ounces) fresh baby spinach

Steps:

Combine the salt, cumin, cinnamon, chili powder and pepper; rub over pork.
In a cast-iron or other ovenproof skillet, brown pork on all sides in oil, about 8 minutes. Combine the brown sugar, garlic and hot pepper sauce; spread over pork., Bake at 350°, until a thermometer inserted in pork reads 145°, 25-35 minutes. Let stand for 5 minutes , before slicing.
For vinaigrette, in a large bowl, combine juices, mustard, salt and pepper; gradually whisk in oil. Toss vinaigrette with spinach. Place spinach on serving platter; top with sliced pork. If desired, drizzle with pan juices.

Nutrition Facts : Calories 306 calories, FatContent 13g fat (3g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 594mg sodium, CarbohydrateContent 22g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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