Vietnamese Pork Tenderloin Salad
Description
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!
Ingredients
Dressing
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
Instructions
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!
