Thai Pork Tenderloin with Pickled Vegetable Salad
From Bon Appetit Executive Chef Mary Nolan
½ cup unseasoned rice vinegar
2 Tbsp. plus 1 tsp. sugar
1 Tbsp. fish sauce
1 pinch red pepper flake
2 medium carrots (rainbow preferably), cut into small matchsticks
1 sliced cucumber, thinly sliced (from 1 Persian cucumber or about ¼ of a seedless cucumber)
1 radish, thinly sliced (⅛ inch)
1 jalapeño pepper, thinly sliced (⅛ inch)
1 lb. pork tenderloin
Freshly ground black pepper
1 Tbsp. plus ¼ tsp. The Spice Hunter Thai Seasoning Blend, divided
1 cup assorted tender herbs, torn if large (cilantro with tender stems, basil, mint leaves)
¼ cup salted cashews, roasted, roughly chopped
Cooked rice for serving
Mix the vinegar, sugar, fish sauce, and pepper flakes in a small saucepan over medium-low heat. Bring to a simmer, stirring to dissolve sugar, and remove from heat. Allow to cool (you can use an ice cube or 2 to help this happen faster). Place carrots, cucumber, radish, and jalapeño in a small bowl and pour vinegar mixture over the top, pushing vegetables down to fully submerge.
Heat grill to medium-high heat. Seasonn pork tenderloin with salt, pepper, and 1 tablespoon of the Thai seasoning blend. Grill pork, turning to sear on all sides, about 10 minutes. Reduce heat to low and allow pork to continue to cook until an instant-read thermometer inserted into the thickest park registers 145°, about 15 minutes longer. Transfer to a cutting board and let rest 10 minutes before thinly slicing.
Meanwhile, remove the vegetables from the vinegar (reserve liquid) and toss with remaining ¼ teaspoon of the Thai seasoning blend and herbs. Transfer sliced pork to a serving platter and top with vegetable-herb mixture and cashews. Drizzle with spoonfuls of the reserved pickling liquid and serve with rice.