Thai pork loin and salad

Add the whole pork tenderloin to a large mixing bowl. Cover it with the juice and zest of 2 limes, soy sauce, rice wine, minced ginger, and garlic. Smash the fresh lemongrass stick with the back of a spoon and place it in the bowl. Mix the ingredients well to cover the pork, and allow it to marinate.

Prepare the salad ingredients and place in a large salad bowl, top with peanuts, and set aside.

Heat 1 tbsp olive oil in a large, non-stick frying pan. Fry the marinated pork and sauce in the pan over medium heat, for 15-20mins, turning often. Let the pork rest for 5mins before thinly slicing.

While the pork is frying, prepare the salad dressing by mixing the sesame oil, remaining soy, juice of 1 lime, chilli, and ginger. Set aside and use to dress the plate just before eating, as desired.