By Melissa Clark
- Total Time
- 40 minutes, plus marinating time
- Rating
- 5(2,100)
- Notes
- Read community notes
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd. Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness. A bit of reserved marinade serves as the dressing. The recipe makes a large batch; you can halve it or make the whole thing and enjoy the leftovers.
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Ingredients
Yield:6 to 8 servings
- 1½pounds boneless pork tenderloin (usually 2 tenderloins)
- ⅔cup thinly sliced shallots (about 4 shallots)
- ⅔cup chopped cilantro leaves and tender stems
- 5tablespoons light brown sugar
- 6garlic cloves, grated
- 5tablespoons soy sauce
- 5tablespoons peanut or grapeseed oil
- Juice and zest of 4 limes
- 3-inch piece peeled ginger root, grated
- 2tablespoons Asian fish sauce
- ½teaspoon kosher salt, more to taste
- 1 to 2Thai bird, serrano or jalapeño chile peppers, seeded and minced
- 8cups Napa or regular cabbage, thinly sliced
- 5whole scallions, trimmed and thinly sliced
- 2small Kirby or Persian cucumbers, thinly sliced
- 1red bell pepper, thinly sliced
- 1½cups cilantro leaves
- 1½cups mint leaves
- 1cup basil leaves
- 1¼cups roasted cashews or peanuts, toasted and chopped
- ¼cup unsweetened coconut chips or large flakes, toasted
For the Marinade and Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
413 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 8 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 25 grams protein; 1115 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile. Pour a quarter of the mixture into a blender, add remaining sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)
Step
2
Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
Step
3
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
Step
4
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
Step
5
To serve, slice the pork. Arrange salad on a platter and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
Ratings
5
out of 5
2,100
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Cooking Notes
brooklynjen
Tasty & quick. I found it a little fussy to slice/grate all the ingredients for the dressing, and next time I make it I'll just blitz everything in the blender as she has you do for the same ingredients for the marinade. The salad has so much texture that I don't think you'd notice the change. A keeper.
Susan
I'm going to try it with no sugar at all. I have made similar dishes without the sugar and no one misses it (even the people who eat sugar).
Carol Sacks
This was terrific. I substituted skinless, boneless chicken breast for the pork tenderloin and it worked beautifully. The marinade left the chicken incredibly flavorful and tender. We'll try this with steak next.
Sunny
This salad was delicious! It would be great with any protein. I added pieces of mango which was a great addition.
soozeq1
If Melissa's name is on a recipe, I will always try it. This was the best salad ever, no need for any changes IMO.
Delise
Quick, delicious and easy. Even easier would be to zap the dressing/marinade in the food processor as suggested by another commenter. Used a packaged shredded salad mix w/ cabbage, kale, brussels sprouts, etc.
Sandy
This was a big hit. More prep and ingredients than I ordinarily like to tackle, but that’s the nature of asian recipes. Note that the brown sugar is portioned; I caught that too late but to no noticeable detriment. Also, rather than broil, I roasted with convection at 500. I always end up with a nicer “brown” than when it try to do it under the broiler.
Val
Simply delicious. I made just as directed, prep over two days. Chop greens and herbs listening to the news while pork broils. Glass of wine as meat rests and dressing mellows the salad. Compose and serve. Life is good.
JM
I went one more round with this recipe. I had leftover pork, cabbage, red pepper and scallions, I lightly sauteed the vegetables, even added a few sliced cucumbers, made more of the dressing, then tossed all of the vegetables and sliced pork with wide, flat rice noodles.
Grant
Boneless/Skinless Chicken thighs make for a delicious pork substitute - very moist with the crunchy roughage. They take on the marinade brilliantly.
Nick
This was amazing - no real changes except I’m seeing a lot of comments about time. For those who can, put all the dressing ingredients in a food processor and let it go — suddenly you won’t have to chop any of it more than a few times!And for a faster shortcut: a bag of coleslaw mix from the store isn’t much more $ than a head of cabbage. Snag one that’s just cabbage/carrots, mix with the rest of the ingredients and you’ve got a slaw that comes together in no time. Make this!
met0813
Made this last night...I could drink the dressing! So good. I followed others' advice of putting all the ingredients for the marinade/dressing into the food processor, but found it a little chunkier than I wanted for the dressing, so I put the remainder into the blender to smooth it out a little more. I also cooked the pork at 500° per recommendations and it came out perfect. Will be making this often.
SASumner47
The entire recipe is very good but the marinade/dressing is absolutely delicious. However when I blended a portion of it for the marinade, it did not make a "paste", more like a purée, so I ended up blending it all. And used it as the salad dressing and also to dress some cold noodles. Everyone really enjoyed it.
Grant
If you slice the meat then arrange it nicely it should blend well! Also, slicing and layering avocado on top was a welcome addition.
Linda Newman
This is delicious and a great alternative for roasted pork tenderloin and a plain salad. I sued half the sugar and half the fish sauce. The coconut flakes were a great addition that I would not have thought of using. Extra mint and basil as I don't love cilantro. This was a welcomed change of pace for the family. Definitely added to my repertoire.
janice
Excellent. I would add more mint & basil next time because it adds such a big pop of flavor!
AB
I see there are plenty of positive comments about this recipe so I can’t add much, except to say that I agree. The sugar creates a nice brown crust on the outside. The amount of leafy herbs seemed excessive, but it worked well from a taste perspective. I had some very large basil leaves, so I cut them into ribbons. I look forward to making this regularly and will uses some of the advice in the comments to make the prep faster. Thanks!
Dave
This was REALLY good! Thank you Melissa Clark. However I cut the cabbage very thin and the salt and sugar in the dressing caused a lot of water to seep out, diluting the dressing. Next time I'll cut the cabbage thicker, and pre-salt and sugar it, then rinse and spin dry to get some of the water out. Also the dressing had too much raw shallot (for me, I'm sensitive to raw onion); next time I'll reduce it. Delicious even so!
Casey Doll
The dressing is way too acidic, even with the brown sugar, and I am big into tang! Not to mention, a lot of work for not even a mediocre dressing… better as a marinade, but still wouldn’t make it again. Very meh.
arn
Delicious.
Cynthia
Loved this salad! Didn't have Napa cabbage but I did have bok choy so I chopped up three of those and mixed in some crunchy romaine lettuce. I could definitely see any other proteins such as chicken, cooked shrimp, flank steak slices, and even tofu to add in place of the pork tenderloin. I probably wouldn't marinate the shrimp or tofu that long--may result in rubbery shrimp/tofu but this will remain in the rotation for a nice change of pace.
Michelle
This was amazing. I made two big changes and it was still great. I blended the whole dressing/ marinade mixture to cut down on the chopping. And I use it to marinate branzino instead of pork. Baked it from frozen for about 25 min and it was awesome. Make this.
Erin
This recipe was fantastic! Quick (minus marinating time), easy, and so delicious. The salad was super fresh, the dressing was a little spicy and super flavorful, and you could easily substitute another protein (was thinking tofu would take the marinade really well). Will definitely be making this again!
Mary Young
I just threw the marinade/dressing ingredients in the blender. A tiny bit of honey (no brown sugar), 2 jalapeño and coconut milk as I had no coconut. Marinated for 2 hours, grilled and basted. Absolutely moist and delicious. Made a simpler salad and used reserved dressing to drizzle meat and greens. A winner!
Margarita
Great marinade and dressing- added coconut milk at the end and it made the dish silky and delicious.
Melissa
This was absolutely fabulous. Lots of ingredients to prep for the marinade, but chopping efforts are richly rewarded by the KAPOW! of flavors. Didn’t realize we were out of peanuts, so I subbed in macadamia nuts and they were perfect. Perfect late summer meal.
Smunter
Had all the ingredients for the marinade and pork on hand, but no salad, so tossed rice noodles and vegetables in the dressing instead, really good
LJB
I read some of the comments and decided to mix all the marinade/dressing ingredients in a food processor. It wasn’t a paste, but it worked great. I also cooked at 500. Delicious flavors and easy to put together. I don’t love coconut but it worked great with the cabbage.
Katja
Followed brooklynjen’s advice and just threw everything for the dressing/marinade in the food processor to cut down on chopping. Otherwise followed recipe as directed (omitting basil and coconut as I didn’t have them on hand) and this turned out amazing.
Andy
Ginger is rarely used in Thai cooking. To streamline the recipe, I would take the ginger out. It would make that dish taste more Thai and less Chinese.
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