US
Thai pork loin and salad
Prep and cooking time: 30mins-45mins
Complex carb portions, per serving: 0
Ingredients
Serves: 4
500g pork tenderloin
3 limes
3 tbsp soy sauce
½ tbsp rice wine
2cm ginger, minced
2 large cloves garlic, minced
2 lemongrass stick, smashed
¼ small sweetheart cabbage, finely sliced
100g bean sprouts
1 small red pepper, finely sliced
1 small carrot, mandolined
½ cucumber, mandolined
1 large handful fresh mint leaves, torn
1 large handful fresh coriander, torn
1 small handful roasted salted peanuts
1 tbsp extra virgin olive oil
1 tbsp sesame oil
1 ½ tbsp soy sauce
1 large fresh red chilli, finely sliced
0.5cm fresh ginger, minced
Method
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.