Grilled Pork Tenderloin with Spicy Cucumber, Apple and Mango Salad

This recipe actually started off very different for me because I initially wanted to make my version of a Thai green papaya salad. I had the hardest time finding green papaya while I was visiting my in-laws, so I used what I found in the store: crunchy green apples, sweet tangy mango and cooling cucumber. Luckily, this quickly turned into one of my new favorite salads. It goes great with grilled pork, chicken, shrimp and fish.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Pork:

One 1 1/2-pound pork tenderloin

Grapeseed oil, for greasing

Kosher salt and freshly ground black pepper

Salad:

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Cook’s Note

The dressing can be made up to 3 days in advance and refrigerated. Toss with the salad 10 minutes before serving.

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