Pork Loin with Thai Sauce and Papaya Salad Recipe

Name: Pork Loin with Thai Sauce and Papaya Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces (3/4 cup) unsalted raw cashews; 1 -ounce peeled, fresh ginger; 1/2 cup plum wine; 1/4 cup peanut oil; 1/2 cup sliced green onions; 1/2 cup chopped cilantro leaves; 6 garlic cloves; 1 chile pepper, jalapeno or red serrano, cored, seeded, and coarsely chopped; 1 1/2 tablespoons turmeric; 1 tablespoon honey; 1 tablespoon sesame oil; 1 tablespoon balsamic vinegar; 1 tablespoon cumin; 1 teaspoon freshly ground white pepper; 1/2 teaspoon coarse salt; 1 or 2 papayas or mangoes (12 ounces each), peeled, seeded, and diced; 1/2 red onion, diced; 1/4 cup cilantro leaves; 1/4 jalapeno pepper, cored, seeded, and chopped fine; 2 limes, juiced; 1 tablespoon balsamic vinegar; 1 teaspoon honey; Salt; Freshly ground white pepper; 4 radicchio leaves; 1 1/2 pounds pork loin, cut into 4 (6-ounce) medallions; Salt; Freshly ground pepper; 1 tablespoon peanut oil; 1/2 cup port

Servings: persons

4 ounces (3/4 cup) unsalted raw cashews
1 -ounce peeled, fresh ginger
1/2 cup plum wine
1/4 cup peanut oil
1/2 cup sliced green onions
1/2 cup chopped cilantro leaves
6 garlic cloves
1 chile pepper, jalapeno or red serrano, cored, seeded, and coarsely chopped
1 1/2 tablespoons turmeric
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon balsamic vinegar
1 tablespoon cumin
1 teaspoon freshly ground white pepper
1/2 teaspoon coarse salt
1 or 2 papayas or mangoes (12 ounces each), peeled, seeded, and diced
1/2 red onion, diced
1/4 cup cilantro leaves
1/4 jalapeno pepper, cored, seeded, and chopped fine
2 limes, juiced
1 tablespoon balsamic vinegar
1 teaspoon honey
Salt
Freshly ground white pepper
4 radicchio leaves
1 1/2 pounds pork loin, cut into 4 (6-ounce) medallions
Salt
Freshly ground pepper
1 tablespoon peanut oil
1/2 cup port
1 cup veal stock
Lime juice

1
For the Thai Paste: Preheat the oven to 400 degrees F. Spread the cashews on a baking tray and roast until golden brown, about 10 minutes.
2
Cool.
3
In a small pan, cook the ginger in the plum wine until the wine evaporates.
4
With a mortar and pestle or in a blender, puree all of the Thai Paste ingredients.
5
Reserve.
6
For the Salad: In a medium bowl, combine the papaya, onion, cilantro, and jalapeno.
7
In a small bowl, whisk together the lime juice, vinegar, and honey.
8
At serving time, toss the dressing with the salad and season with salt and pepper, to taste.
9
Raise the oven temperature to 450 degrees F. Season the pork medallions with salt and pepper and flatten slightly with a cleaver or a heavy plate.
10
In an ovenproof skillet, heat the peanut oil.
11
Over high heat, brown both sides of the medallions.
12
Transfer to the oven and roast until medium rare, about 15 minutes.
13
Remove the medallions to a plate and keep warm.
14
Pour the grease from the skillet and deglaze the pan with port.
15
Pour in the stock and cook over high heat until the sauce thickens slightly.
16
Whisk in 1/4 cup of the Thai paste and season, to taste, with salt, pepper, and lime juice.
17
Keep warm.
18
Cut each medallion into slices.
19
Pour a little sauce into the center of 4 warmed plates and arrange slices of the pork on 1 side of the sauce.
20
Mound a little salad in each radicchio leaf, set alongside the slices of pork, and garnish with a few cilantro leaves.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 4 ounces (3/4 cup) unsalted raw cashews, 1 -ounce peeled, fresh ginger, 1/2 cup plum wine, 1/4 cup peanut oil, and more.

Yes, Pork Loin with Thai Sauce and Papaya Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Loin with Thai Sauce and Papaya Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions