clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vietnamese Pork Tenderloin Salad

  • Author: Meagan


Pork tenderloin is probably my favorite easy protein to have on hand, and this salad from Weber’s, ‘Time to Grill’, is a really easy, very tasty salad to whip up anytime.  As usual, I used SunButter in place of peanut butter – enjoy!




1/2 c. avocado oil AND 1/3 c. chunky SunButter

3 T. EACH rice vinegar AND finely chopped fresh cilantro leaves

1 T. EACH soy sauce AND honey

1 t. Sriracha – or to taste

The Rest

2 pork tenderloins, each ~1 lb., trimmed and sliced into 1 1/2 inch medallions

1 head green leaf lettuce, cleaned and torn into bite-sized pieces

2 carrots, grated or sliced into matchsticks

1 English cucumber, very thinly sliced, or seeded and sliced into thin half moons


In a medium bowl, whisk together the dressing/marinade ingredients, taste for seasonings, remove half for basting and set the rest aside to dress the salad.  **if you’re really in a hurry (or just having a lazy day), brine the medallions in salted cold water for about 15 minutes while you heat the grill and prep the salad bits – grill as you would, and simply use extra dressing for all of the flavor you would have gotten from marinating and basting the meat**

Prepare the grill for direct cooking over medium heat, brush both sides of the medallions all over (on a baking sheet is easiest) and leave them to rest at room temperature for about 20 minutes.  Grill the medallions 4 to 6 minutes per side until the centers are barely pink – brush with more dressing at least once.

Divide the lettuce, carrot and cucumber up between all serving bowls – 4 in our case – add on as many grilled medallions as you’d like, liberally drizzle with the dressing that you had set aside and garnish with more Sriracha if you wish.  This was a wonderfully quick/filling/refreshing dinner!



From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.