Name: Grilled Pork Tenderloin with Spicy Cucumber, Apple and Mango Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: One 1 1/2-pound pork tenderloin; Grapeseed oil, for greasing; Kosher salt and freshly ground black pepper; 1 English cucumber, cut into 3-inch-long matchsticks; 1 green apple, cored and cut into 1/4-inch-thick half-moons; 1 mango, pitted and cut into 1/4-inch-thick half-moons; 1/2 cup loosely packed mint leaves, torn, plus whole leaves for garnish; 1 small lime, zested and juiced; 1 medium jalapeno, finely minced; 1 clove garlic, minced or grated; 1 tablespoon light brown sugar; 1 tablespoon fish sauce; 1 tablespoon tamari; 2 teaspoons rice wine vinegar; 1 teaspoon kosher salt; 1/4 cup lightly salted, dry roasted peanuts, roughly chopped

Directions

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32m Easy 97%

CLASS

For the pork: Preheat the grill to medium-high, about 375 degrees F, or preheat a large grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
Lightly oil the tenderloin and sprinkle with salt and pepper. Grill, covered, until you get nice grill marks and a thermometer inserted into the thickest part registers 145 degrees F, flipping once, 14 to 16 minutes. Remove to a cutting board and let rest for 5 minutes. Slice into 1/2-inch thick pieces and transfer to a large plate or platter.
While the pork grills, make the salad: Combine the cucumber with the apple, mango and mint in a large bowl. Combine the lime zest with the juice, jalapeno, garlic, brown sugar, fish sauce, tamari, vinegar and salt in a small bowl. Whisk together then pour over the salad (see Cook's Note). Add some of the peanuts, saving the rest for garnish.
Top the pork with the salad, mounding it high in the middle of the platter. Sprinkle with the reserved peanuts and a few mint leaves.