Thai Pork Tenderloin with Cucumber Salad
By America's Test KitchenPublished on October 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 seedless English cucumber, peeled, halved lengthwise, seeded, and sliced thin¼ cup thinly sliced red onion 3 tablespoons rice vinegar 1 tablespoon unsweetened coconut milk 1 ¼ cups additional unsweetened coconut milk 5 tablespoons minced fresh cilantro ½ teaspoon table salt ¼ teaspoon black pepper 24 ounces pork tenderloins (2 loins total), trimmed1 tablespoon vegetable oil 1 tablespoon grated fresh ginger 1 teaspoon sambal oelek chili paste
Instructions
- Combine cucumber, onion, vinegar, 1 tablespoon coconut milk, 1 tablespoon cilantro, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Refrigerate until chilled, about 15 minutes. Meanwhile, pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.
- Add ginger to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in remaining 1¼ cups coconut milk and chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce is thickened and meat registers 145 degrees, 8 to 10 minutes. Transfer pork to carving board, tent loosely with foil, and rest for 5 minutes. Off heat, stir remaining ¼ cup cilantro into sauce. Season with salt and pepper to taste. Slice pork and serve with cucumber salad.
Time
30 minutesYield
Serves 4Ingredients
1 seedless English cucumber, peeled, halved lengthwise, seeded, and sliced thin
¼ cup thinly sliced red onion
3 tablespoons rice vinegar
1 tablespoon unsweetened coconut milk
1 ¼ cups additional unsweetened coconut milk
5 tablespoons minced fresh cilantro
½ teaspoon table salt
¼ teaspoon black pepper
24 ounces pork tenderloins (2 loins total), trimmed
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1 teaspoon sambal oelek chili paste
Ingredients
1 seedless English cucumber, peeled, halved lengthwise, seeded, and sliced thin
¼ cup thinly sliced red onion
3 tablespoons rice vinegar
1 tablespoon unsweetened coconut milk
1 ¼ cups additional unsweetened coconut milk
5 tablespoons minced fresh cilantro
½ teaspoon table salt
¼ teaspoon black pepper
24 ounces pork tenderloins (2 loins total), trimmed
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1 teaspoon sambal oelek chili paste
Ingredients
1 seedless English cucumber, peeled, halved lengthwise, seeded, and sliced thin
¼ cup thinly sliced red onion
3 tablespoons rice vinegar
1 tablespoon unsweetened coconut milk
1 ¼ cups additional unsweetened coconut milk
5 tablespoons minced fresh cilantro
½ teaspoon table salt
¼ teaspoon black pepper
24 ounces pork tenderloins (2 loins total), trimmed
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1 teaspoon sambal oelek chili paste
Why This Recipe Works
Looking for a new twist on pork tenderloin? We give our Thai-inspired pork with ginger, coconut milk, and chili paste a fragrant kick, and pair it with a cool, creamy cucumber salad.
Instructions
- Combine cucumber, onion, vinegar, 1 tablespoon coconut milk, 1 tablespoon cilantro, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Refrigerate until chilled, about 15 minutes. Meanwhile, pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned, 3 to 4 minutes per side. Transfer to plate.
- Add ginger to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in remaining 1¼ cups coconut milk and chili paste, scraping up any browned bits, until incorporated. Add pork and any accumulated juices and cook, turning occasionally, until sauce is thickened and meat registers 145 degrees, 8 to 10 minutes. Transfer pork to carving board, tent loosely with foil, and rest for 5 minutes. Off heat, stir remaining ¼ cup cilantro into sauce. Season with salt and pepper to taste. Slice pork and serve with cucumber salad.
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