Spicy Thai Pork Tenderloin Salad

Serves 6 to 8.

Note: This recipe must be prepared in advance. From Melissa Clark.

For the marinade and dressing:

• 1 1/2 lb. boneless pork tenderloin (usually 2 tenderloins)

• 2/3 c. thinly sliced shallots (about 4 shallots)

• 2/3 c. chopped cilantro leaves and tender stems

• 5 tbsp. light brown sugar, divided

• 6 garlic cloves, grated

• 5 tbsp. soy sauce

• 5 tbsp. peanut or grapeseed oil

• Juice and zest of 4 limes

• 3-in. piece peeled ginger root, grated

• 2 tbsp. Asian fish sauce

• 1/2 tsp. kosher salt, more to taste

• 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced

For the salad:

• 8 c. napa or regular cabbage, thinly sliced

• 5 whole green onions, trimmed and thinly sliced

• 2 small Kirby or Persian cucumbers, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 1/2 c. fresh cilantro leaves

• 1 1/2 c. fresh mint leaves

• 1 c. fresh basil leaves

• 1 1/4 c. roasted cashews or peanuts, toasted and chopped

• 1/4 c. unsweetened coconut chips or large flakes, toasted

Directions

Pat pork dry with paper towel. In a bowl, combine shallot, cilantro, 2 tablespoons sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, ginger, fish sauce, salt and chile peppers. Pour a quarter of the mixture into a blender, add remaining 3 tablespoons sugar and purée until a smooth, loose paste forms. (Save the unblended mixture to use as dressing.)

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.

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.)

In a large bowl, combine the cabbage, green onions, cucumbers and bell pepper. 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 in the cilantro, mint and basil and toss again.

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.