Thai-Style Pork Salad with Cucumber, Mint and Peanuts
Thinly sliced pork tenderloin, crunchy cucumber, cherry tomatoes, red onion and plenty of mint and cilantro. The dressing is lime, soy sauce and chili, with peanuts on top.
- Time
- 25 min
- Serving
- 394 kcal
- Ingredients
- ≈ $3.72
- Protein
- 37 g
Ingredients
- 1 Pork tenderloinpack 500 g ≈ $5.00 140 g
- 2 Cucumbers≈ $3.67 per kg 120 g
- 3 Cherry tomatoespack 250 g ≈ $2.50 80 g
- 4 Red onion≈ $3.00 per kg 25 g
- 5 Fresh mintpack 30 g ≈ $2.20 6 g
- 6 Cilantropack 50 g ≈ $1.20 6 g
- 7 Leaf lettucepack 150 g ≈ $0.65 40 g
- 8 Peanutspack 200 g ≈ $1.80 12 g
- 9 Lime≈ $5.00 per kg 20 g
- 10 Soy sauce 12 ml
- 11 Sugar 3 g
- 12 Fresh chilipack 100 g ≈ $1.00 2 g
- 13 Garlic≈ $10.00 per kg 2 g
- 14 Sunflower oil 5 ml
- 15 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Slice the pork1 tenderloin into 2 cm-thick medallions, pat dry with paper towels, and season with black pepper only. Skip the salt, because the dressing has enough.
Heat a skillet over medium heat with oil, then sear the medallions for 3–4 minutes per side until the center is pale gray and the juices run clear. Let rest on a cutting board for 5 minutes, then slice into thin strips.
Whisk together lime9 juice, soy sauce, and sugar until dissolved. Stir in minced garlic13 and finely chopped chili.
Slice the cucumber2 into half-moons, halve the cherry3 tomatoes, separate the red4 onion into thin half-rings, and tear the mint and cilantro6 leaves by hand.
Toss the vegetables and herbs with half the dressing. Arrange on a bed of lettuce, top with the pork1, drizzle with the remaining dressing, and sprinkle with crushed peanuts8.
Tips
- Why it works
- Rest the pork for 5 minutes after frying, then slice it thin. The juice stays in and the pieces are tender.
- Substitutions
- Use chicken breast or turkey, 140 g, instead of pork. Cashews can replace the peanuts.
- Common mistakes
- Tenderloin dries out when the medallions cook longer than 4 minutes per side. The cut should be pale gray with clear juice.
- Storing and reheating
- Keeps up to 1 day in the fridge, with the meat apart from the vegetables and dressing. Dressed vegetables hold for about an hour before the cucumber gives off water.
- Serve with
- Serve with boiled rice or rice noodles for a more filling dinner.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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