Vietnamese Pork Salad

Ingredients

• 1⅛ lb pork tenderloin
• ¼ head white cabbage
• 1 cucumber
• 5 celery stalks
• 3 green onions
• 2 red chili
• 2 lemongrass stalks
• 3 lime
• ½ cup fresh cilantro
• ¼ cup fresh mint
• 1 tsp granulated sugar
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp vegetable oil

Steps

1. Prepare the dressing: In a small saucepan, dissolve sugar in lime juice and 1 tablespoon water over medium heat. Add one chopped red chili and half the fresh cilantro; blend until smooth. Stir in sesame oil, fish sauce, and soy sauce. Chill.
2. Preheat oven to 400F (200C). Brush pork tenderloin with vegetable oil. Sear pork on all sides in a hot griddle pan for a few minutes.
3. Transfer pork to a baking tray and roast in the oven for 10-12 minutes, or until cooked through. Let cool, then thinly slice against the grain.
4. Toss the sliced pork with half of the prepared dressing in a bowl.
5. In a large bowl, combine shredded white cabbage, chopped cucumber, chopped celery, thinly sliced green onions, the remaining chopped red chili, chopped lemongrass, lime zest, and remaining fresh cilantro and mint.
6. Add the remaining dressing to the vegetable mixture and toss to combine.
7. Arrange the dressed salad on a platter, top with the dressed pork slices, and spoon over any accumulated juices.