Spicy Thai Pork Tenderloin Salad

Tasty & quick. I found it a little fussy to slice/grate all the ingredients for the dressing, and next time I make it I'll just blitz everything in the blender as she has you do for the same ingredients for the marinade. The salad has so much texture that I don't think you'd notice the change. A keeper.

This was terrific. I substituted skinless, boneless chicken breast for the pork tenderloin and it worked beautifully. The marinade left the chicken incredibly flavorful and tender. We'll try this with steak next.

I'm going to try it with no sugar at all. I have made similar dishes without the sugar and no one misses it (even the people who eat sugar).

This salad was delicious! It would be great with any protein. I added pieces of mango which was a great addition.

If Melissa's name is on a recipe, I will always try it. This was the best salad ever, no need for any changes IMO.

Quick, delicious and easy. Even easier would be to zap the dressing/marinade in the food processor as suggested by another commenter. Used a packaged shredded salad mix w/ cabbage, kale, brussels sprouts, etc.

This was a big hit. More prep and ingredients than I ordinarily like to tackle, but that’s the nature of asian recipes. Note that the brown sugar is portioned; I caught that too late but to no noticeable detriment. Also, rather than broil, I roasted with convection at 500. I always end up with a nicer “brown” than when it try to do it under the broiler.

I went one more round with this recipe. I had leftover pork, cabbage, red pepper and scallions, I lightly sauteed the vegetables, even added a few sliced cucumbers, made more of the dressing, then tossed all of the vegetables and sliced pork with wide, flat rice noodles.

Simply delicious. I made just as directed, prep over two days. Chop greens and herbs listening to the news while pork broils. Glass of wine as meat rests and dressing mellows the salad. Compose and serve. Life is good.

Boneless/Skinless Chicken thighs make for a delicious pork substitute - very moist with the crunchy roughage. They take on the marinade brilliantly.

This was amazing - no real changes except I’m seeing a lot of comments about time. For those who can, put all the dressing ingredients in a food processor and let it go — suddenly you won’t have to chop any of it more than a few times! And for a faster shortcut: a bag of coleslaw mix from the store isn’t much more $ than a head of cabbage. Snag one that’s just cabbage/carrots, mix with the rest of the ingredients and you’ve got a slaw that comes together in no time. Make this!

Made this last night...I could drink the dressing! So good. I followed others' advice of putting all the ingredients for the marinade/dressing into the food processor, but found it a little chunkier than I wanted for the dressing, so I put the remainder into the blender to smooth it out a little more. I also cooked the pork at 500° per recommendations and it came out perfect. Will be making this often.

The entire recipe is very good but the marinade/dressing is absolutely delicious. However when I blended a portion of it for the marinade, it did not make a "paste", more like a purée, so I ended up blending it all. And used it as the salad dressing and also to dress some cold noodles. Everyone really enjoyed it.

If you slice the meat then arrange it nicely it should blend well! Also, slicing and layering avocado on top was a welcome addition.

This is delicious and a great alternative for roasted pork tenderloin and a plain salad. I sued half the sugar and half the fish sauce. The coconut flakes were a great addition that I would not have thought of using. Extra mint and basil as I don't love cilantro. This was a welcomed change of pace for the family. Definitely added to my repertoire.