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1
Pat pork dry with paper towel.
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2
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.
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3
Pour a quarter of the mixture into a blender, add remaining sugar and puree until a smooth, loose paste forms.
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4
(Save the unblended mixture to use as dressing.)
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5
Place tenderloin in a large bowl and spread the paste all over pork.
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6
Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally.
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7
Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat.
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8
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.
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9
Keep an eye on it so it doesnt overcook.
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10
Let meat rest while you prepare the salad.
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11
(Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
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12
In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut.
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13
Whisk the dressing and use just enough to dress the salad, tossing to combine.
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14
Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
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15
To serve, slice the pork.
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16
Arrange salad on a platter and top with sliced pork.
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17
Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste.
