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Pork Tenderloin Tomato Salad

Pork Tenderloin Tomato Salad

This Pork Tenderloin Tomato Salad features a caramel-marinated pork tenderloin roasted to buttery perfection, sliced, and tossed with juicy tomatoes dressed in a citrus-forward sauce.
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Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 3 hours
Servings: 2
Course: Main Course, Salad
Ingredients Equipment Method Notes

Ingredients
  

Lemongrass Caramel Pork Tenderloin
  • 3 cloves garlic peeled and coarsely chopped
  • 2 shallots quartered and coarsely chopped
  • 1 stalk lemongrass smashed, coarsely chopped
  • 1 1-inch knob ginger coarsely chopped
  • 2 tbsp neutral oil ** divided
  • 1/3 cup granulated sugar
  • 3 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 pork tenderloin roughly 1.5 lbs
Lime Sambal Oelek Dressing
  • 1 clove garlic minced
  • 2 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 tbsp sambal oelek
  • 2 tsp honey
Pork Tenderloin Tomato Salad
  • 2-3 medium-sized heirloom tomatoes cut into wedges
  • 1 pint cherry tomatoes halved
  • ¼ cup fresh cilantro torn
  • Garlic chives blossoms for sprinkling, optional
  • Garlic chips for sprinkling, optional

Equipment

  • 1 mallet
  • 1 Food Processor
  • 1 medium skillet
  • 1 Large Cast Iron Skillet

Method
 

  1. Place the shallots, lemongrass, ginger, and garlic in a food processor. Add a tablespoon of the oil and blitz until the mixture resembles mulch. Set it aside. 
    3 cloves garlic, 2 shallots, 1 stalk lemongrass, 1 1-inch knob ginger, 2 tbsp neutral oil **
  2. Pour the sugar into a skillet. Place it over medium heat and cook until the sugar melts and turns a light amber. Take it off the heat and immediately whisk in the fish sauce and lime juice. Pour the caramel over your blitzed aromatics and stir to combine.
    1/3 cup granulated sugar, 3 tbsp fish sauce, 2 tbsp lime juice
  3. Place the tenderloin in a resealable container and pour the marinade over top. Seal and give it a shake. Let marinate for 3 hours or overnight. 
    1 pork tenderloin
  4. When you’re ready to cook, preheat the oven to 400°F. Take the pork out of the fridge and let it come up to room temperature; this should take about 30 minutes. 
  5. While you’re waiting on the pork, whip up the salad dressing. Place the garlic, lime juice, fish sauce, sambal oelek, and honey in a bowl. Whisk to combine. Place the tomatoes in a bowl and pour the dressing over top. Toss to coat using clean hands to avoid bruising the tomatoes. Set the salad aside while you tackle the pork.
    1 clove garlic, 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp sambal oelek, 2 tsp honey, 2-3 medium-sized heirloom tomatoes, 1 pint cherry tomatoes
  6. Heat the remaining oil in a large cast-iron skillet over medium heat until shimmering. Add the tenderloin and sear it until golden all over. Transfer the skillet to the oven and roast for 15-20 minutes, turning once halfway through. The pork should register an internal temp just shy of 145°F.
  7. Place the tenderloin on a cutting board and tent with foil. The pork will reach an internal temperature of 145°F as it rests. Slice the pork nice and thin.
  8. Arrange the pork on a platter and cover with the tomato salad. Pour the dressing and tomato juices that have collected at the bottom of the bowl over the pork and tomatoes. Garnish the salad with cilantro, garlic chips, and garlic chive blossoms. Serve immediately. 
    ¼ cup fresh cilantro, Garlic chives blossoms, Garlic chips

Notes

** I used canola oil, but you could use avocado, sunflower, or vegetable oil.