Spicy Thai Pork Tenderloin Crunchy Herb Salad

Name: Spicy Thai Pork Tenderloin Crunchy Herb Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 ¼ to 1 ½ lb pork tenderloin 600 to 700 g; 1 ½ tablespoon fish sauce 22 ml; 1 tablespoon avocado oil 15 ml; 2 teaspoons brown sugar or palm sugar 10 g; 2 garlic cloves minced; 1 tablespoon finely minced lemongrass (fresh stalks or store bought lemongrass paste); ½ teaspoon freshly ground black pepper; 1 tablespoon avocado oil (for the skillet) 15 ml; ¼ cup jasmine rice 50 g; 2-3” piece of lemongrass, optional smashed; ¼ cup fresh lime juice 60 ml; 2 ½ tablespoon fish sauce 37 ml; 1 ½ tablespoons brown sugar or palm sugar 20 g; 1 garlic clove minced; 1 tablespoon finely minced lemongrass; 1 Thai chili finely minced; 1 tablespoon water 15 ml; 2 cups thinly sliced red cabbage; 1 small English cucumber thinly sliced into half moons; 1 large carrot julienned; 1 red bell pepper thinly sliced; 3 green onions thinly sliced; ½ cup mint leaves kept whole; ½ cup cilantro leaves and tender stems; ¼ cup Thai basil leaves kept whole; Spinach or lettuce optional; ⅓ cup roasted peanuts roughly chopped; 1 Thai chili thinly sliced; Lime wedges; OvenBond Loaf Pan

Spicy Thai Pork Tenderloin Crunchy Herb Salad

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

20 minutes

This vibrant Thai pork tenderloin platter is exactly what your summer dinner rotation needs. It brings together juicy, lemongrass-marinated pork and a crisp, herb-loaded salad that looks beautiful spread across a big serving board.

We adapted this recipe from classic Thai beef and pork salads to create a stunning, crowd-friendly platter. By searing the pork in a heavy skillet and finishing it in the oven, you get an incredible deeply caramelized crust while keeping the inside perfectly tender. It is light, intensely flavorful, and packed with contrasting textures from roasted peanuts and traditional toasted rice powder.

Ingredients

Pork

1 ¼ to 1 ½ lb pork tenderloin 600 to 700 g
1 ½ tablespoon fish sauce 22 ml
1 tablespoon avocado oil 15 ml
2 teaspoons brown sugar or palm sugar 10 g
2 garlic cloves minced
1 tablespoon finely minced lemongrass (fresh stalks or store bought lemongrass paste)
½ teaspoon freshly ground black pepper
1 tablespoon avocado oil (for the skillet) 15 ml

Toasted Rice Powder

¼ cup jasmine rice 50 g
2-3” piece of lemongrass, optional smashed

Lime Dressing

¼ cup fresh lime juice 60 ml
2 ½ tablespoon fish sauce 37 ml
1 ½ tablespoons brown sugar or palm sugar 20 g
1 garlic clove minced
1 tablespoon finely minced lemongrass
1 Thai chili finely minced
1 tablespoon water 15 ml

Crunchy Salad

2 cups thinly sliced red cabbage
1 small English cucumber thinly sliced into half moons
1 large carrot julienned
1 red bell pepper thinly sliced
3 green onions thinly sliced
½ cup mint leaves kept whole
½ cup cilantro leaves and tender stems
¼ cup Thai basil leaves kept whole

For Garnish

Spinach or lettuce optional
⅓ cup roasted peanuts roughly chopped
1 Thai chili thinly sliced
Lime wedges

Directions

Marinate the Pork

Trim the thin tip off the pork tenderloin so it does not overcook later, keeping both pieces. In a bowl, combine the fish sauce, avocado oil, brown sugar, garlic, lemongrass, and black pepper. Add the pork pieces and turn to coat evenly. Let marinate at room temperature for 20 to 30 minutes.

Prepare the Toasted Rice Powder

Heat a 12.5-inch stainless steel oven proof skillet over medium heat. Add the jasmine rice, lemon grass and toast, stirring frequently, until evenly golden brown and fragrant, about 6 to 8 minutes. Transfer to a plate and allow to cool completely. Grind to a coarse powder using a spice grinder or mortar and pestle, then set aside.

Make the Salad Dressing

In a small bowl, whisk together the lime juice, fish sauce, brown sugar, garlic, lemongrass, chili, and water until the sugar dissolves completely. Taste and adjust if necessary: the dressing should be bright, tangy, salty, and lightly sweet. If you find the dressing too pungent, add a teaspoon of brown sugar and an extra squeeze of lime.

Cook the Pork

Wipe out the skillet and heat it over medium-high heat. Remove excess marinade from the pork pieces. Add 1 tablespoon (15 ml) of avocado oil to the pan and sear both pieces of pork on all sides until deeply caramelized, about 6 to 8 minutes total.
Transfer the skillet directly into a preheated 425°F (218°C) oven. Roast until the thickest part of the main tenderloin reaches 140°F (60°C), approximately 8 to 12 minutes depending on thickness. Pull the smaller tip section out of the oven early once it hits temperature so it stays juicy.

Capture the Pan Caramelization

Don't let the beautiful caramelized bits left in the skillet go to waste. Right after removing the pan from the oven, roll the pork tenderloin directly in those concentrated pan juices before moving it to the cutting board to rest. This coats the meat in an extra layer of savory flavor.
Transfer the pork to a cutting board and rest for 8 to 10 minutes, allowing the internal temperature to rise to 145°F (63°C). Slice thinly across the grain.

Prepare the Salad

In a large bowl, combine the red cabbage, cucumber, carrot, bell pepper, and green onions. Add about half of the prepared dressing and toss lightly to coat.

Build the Platter

If you are using the optional spinach or lettuce, arrange it across a large serving platter first to create a fresh base. Layer the dressed vegetables evenly over top. Fan the sliced pork tenderloin over the centre. Scatter the whole mint, cilantro, and Thai basil leaves throughout the platter. Drizzle the remaining dressing over the pork and herbs. Sprinkle generously with the toasted rice powder and top with chopped peanuts and sliced chili. Serve immediately with lime wedges alongside.