Spicy Thai Pork Tenderloin Salad

cooking.nytimes.com

Catalabella

subheading: FOR THE MARINADE AND DRESSING:

1½ pounds boneless pork tenderloin (usually 2 tenderloins)

⅔ cup thinly sliced shallots (about 4 shallots)

⅔ 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

½ teaspoon kosher salt, more to taste

1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced

subheading: FOR 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

1½ cups cilantro leaves

1½ cups mint leaves

1 cup basil leaves

1¼ cups roasted cashews or peanuts, toasted and chopped

¼ cup unsweetened coconut chips or large flakes, toasted

Directions at cooking.nytimes.com

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