Thai Pork Tenderloin With Pickled Vegetable Salad

Name: Thai Pork Tenderloin With Pickled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unseasoned rice vinegar; 2 tablespoons sugar, plus 1 teaspoon; 1 tablespoon fish sauce; 1 pinch red pepper flake; 2 medium carrots (rainbow preferably), cut into small matchsticks; 1 sliced cucumber, thinly sliced, (from 1 Persian cucumber or about 1/4 of a seedless cucumber); 1 radish, thinly sliced (1/8 inch); 1 jalapeno pepper, thinly sliced (1/8 inch); 1 pound pork tenderloin; kosher salt; freshly ground black pepper; 1 tablespoon The Spice Hunter Thai Seasoning Blend, plus 1/4 teaspoon, divided; 1 cup assorted tender herbs, torn if large, (cilantro with tender stems, basil, mint leaves); 1/4 cup salted cashews, roasted, roughly chopped; cooked rice for serving

Servings: persons

1/2 cup unseasoned rice vinegar
2 tablespoons sugar, plus 1 teaspoon
1 tablespoon fish sauce
1 pinch red pepper flake
2 medium carrots (rainbow preferably), cut into small matchsticks
1 sliced cucumber, thinly sliced, (from 1 Persian cucumber or about 1/4 of a seedless cucumber)
1 radish, thinly sliced (1/8 inch)
1 jalapeno pepper, thinly sliced (1/8 inch)
1 pound pork tenderloin
kosher salt
freshly ground black pepper
1 tablespoon The Spice Hunter Thai Seasoning Blend, plus 1/4 teaspoon, divided
1 cup assorted tender herbs, torn if large, (cilantro with tender stems, basil, mint leaves)
1/4 cup salted cashews, roasted, roughly chopped
cooked rice for serving

1
Mix the vinegar, sugar, fish sauce and pepper flakes in a small saucepan over medium-low heat. Bring to a simmer, stirring to dissolve sugar, and remove from heat. Allow to cool (you can use an ice cube or 2 to help this happen faster). Place carrots, cucumber, radish, and jalapeno in a small bowl and pour vinegar mixture over the top, pushing vegetables down to fully submerge.
2
Heat grill to medium-high heat. Season pork tenderloin with salt, pepper, and 1 tablespoon The Spice Hunter Thai Seasoning Blend. Grill pork, turning to sear on all sides about 10 minutes. Reduce heat to low and allow pork to continue to cook until an instant-read thermometer inserted into the thickest part registers 145u00b0, about 15 minutes longer. Transfer to a cutting board and let rest 10 minutes before thinly slicing.
3
Meanwhile, remove vegetables from vinegar (reserve liquid) and toss with remaining 1/4 teaspoon The Spice Hunter Thai Seasoning Blend and herbs. Transfer sliced pork to a serving platter and top with vegetable-herb mixture and cashews. Drizzle with spoonfuls of the reserved pickling liquid and serve with rice.

345

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 1/2 cup unseasoned rice vinegar, 2 tablespoons sugar, plus 1 teaspoon, 1 tablespoon fish sauce, 1 pinch red pepper flake, and more.

Yes, Thai Pork Tenderloin With Pickled Vegetable 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!