Ingredients
- Pork Tenderloin (500 g)
- Lime Juice (Juice of 2)
- Lime Zest (Zest of 1)
- Red Chilli (2 chopped)
- Coriander (Handful)
- Mint (Handful)
- Sesame Oil (1 tablespoon)
- Fish Sauce (1 tablespoon)
- Soy Sauce (1 tablespoon)
- Golden Caster Sugar (1 tsp)
- Vegetable Oil (For brushing)
- White Cabbage (1/4)
- Cucumber (1 chopped)
- Celery (5 chopped)
- Spring Onions (3 sliced thinly)
- Lemongrass Stalks (2 chopped)
Instructions
Steps
- Prepare the dressing: The day before, combine sugar and lime juice in a pan with 1 tablespoon of water. Bring to a boil to dissolve the sugar. Add chilli and coriander, stir, then blend until smooth. Transfer to a bowl and mix in sesame oil, fish sauce, soy sauce, and sesame seeds. Cover and refrigerate until needed.
- Cook the pork: Two hours before serving, heat a griddle pan and preheat the oven to 200°C (gas mark 6). Brush pork tenderloin with vegetable oil and sear on all sides until browned. Move to a baking tray and roast in the oven for about 10-12 minutes until fully cooked. Allow to cool, then slice thinly against the grain and mix with half the dressing in a bowl.
- Assemble the salad: In a large bowl, combine the remaining salad ingredients: white cabbage, cucumber, celery, spring onions, lemongrass, lime zest, and the remaining coriander and mint. Toss with the other half of the dressing. Serve on a platter topped with the sliced pork and any remaining juices.