Cookwith

Name: Pok Pok-Inspired Thai Pork Tenderloin Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 400g pork tenderloin, trimmed; 1 tbsp fish sauce; 1 tbsp light soy sauce; 1 tbsp fresh lime juice; 2 tsp palm sugar (or brown sugar); 2 cloves garlic, minced; 1 small red chili, finely sliced (optional, for heat); 1 tbsp neutral oil (such as canola or grapeseed); 1/2 cup fresh cilantro leaves; 1/2 cup fresh mint leaves; 2 cups baby spinach; 1/2 small red onion, thinly sliced; 1 small cucumber, thinly sliced; 1/2 cup cooked jasmine rice (cooled, optional for texture); Salt and freshly ground black pepper, to taste; Lime wedges, for serving

Pok Pok-Inspired Thai Pork Tenderloin Salad

miradugm

Inspired by Andy Ricker’s "Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand," this high-protein pork tenderloin dinner delivers vibrant Thai flavors with a health-forward twist. The pork is marinated in a punchy blend of fish sauce, lime, and garlic, then seared for a caramelized crust and juicy interior. Fresh herbs, crisp vegetables, and a touch of jasmine rice create a salad that bursts with contrasting textures and layers of flavor—salty, sour, sweet, and spicy. It’s a colorful, quick-to-make dish that feels both light and deeply satisfying, perfect for a weeknight meal or a show-stopping healthy dinner.

Ingredients

Instructions

Pat the pork tenderloin dry and season lightly with salt and pepper.
In a bowl, whisk together fish sauce, soy sauce, lime juice, palm sugar, and minced garlic. Add sliced chili if using.
Place pork in a resealable bag or shallow dish. Pour half the marinade over the pork, reserving the rest. Marinate for 15 minutes (or up to 2 hours in the fridge).
Heat oil in a large skillet or grill pan over medium-high heat. Sear pork on all sides until deep golden brown and just cooked through, about 10-12 minutes total, turning occasionally.
Transfer pork to a plate and let rest for 5 minutes before slicing thinly.
Toss spinach, herbs, onion, cucumber, and cooked jasmine rice (if using) in a large bowl. Drizzle with reserved marinade and toss to coat.
Arrange salad on plates. Top with sliced pork, a scatter of extra herbs, and lime wedges for squeezing.
Serve immediately, enjoying the contrast of warm pork and cool, crisp salad.