Ingredients
- Pork tenderloin500 g
- Lime juiceJuice of 2
- Lime ZestZest of 1
- Red chilli2 chopped
- CorianderHandful
- MintHandful
- Sesame Oil1 tablespoon
- Fish sauce1 tablespoon
- soy sauce1 tablespoon
- Golden Caster Sugar1 tsp
- Vegetable oilFor brushing
- White Cabbage1/4
- Cucumber1 chopped
- Celery5 chopped
- Spring onions3 sliced thinly
- Lemongrass Stalks2 chopped
Instructions
Prepare the dressing
52 minStart by mixing golden caster sugar and the lime juice in a saucepan along with 1 tablespoon of water. Heat the mixture over medium heat until it reaches a boil, ensuring the sugar fully dissolves. Afterward, add the chopped red chilli and coriander, then blend the mixture until smooth. Transfer the dressing to a bowl, incorporate the sesame oil, fish sauce, soy sauce, and sesame seeds if using. Cover the bowl and place it in the refrigerator to allow the flavors to meld.
Cook the pork
98 minAbout two hours before you plan to serve the salad, heat a griddle pan over medium-high heat and preheat your oven to 200°C (gas mark 6). While the pan is heating, brush the pork tenderloin with vegetable oil to ensure a good sear. Sear the pork for about 2-3 minutes on each side until it's nicely browned, then transfer it to a baking tray. Roast the pork in the oven for approximately 10-12 minutes until it reaches an internal temperature of 63°C (145°F). Once done, let it cool for a few minutes before slicing thinly against the grain and mixing it with half of the prepared dressing.
Assemble the salad
10 minIn a sizable mixing bowl, gather the remaining salad components: shred the white cabbage, chop the cucumber, dice the celery, and slice the spring onions thinly. Add the chopped lemongrass, lime zest, and the leftover coriander and mint into the bowl. Toss all the ingredients together thoroughly with the second half of the dressing to ensure everything is evenly coated. Finally, present the salad on a large platter, layering the sliced pork on top, drizzling any remaining juices over for added flavor.