I used this recipe from Bon Appetit for Thai Larb. Here is how I adapted it:
1 small onion, rough dice
1 jalapeno, thin slice
2 cloves garlic, thin slice
2 1/2 tsp fish sauce
1 1/2 tsp kosher salt
Zest of 2 limes, thin slice
3 Tbsp canola oil, divided
1 3/4 pound pork tenderloin, trimmed of fat and cut into 2-inch cubes
8 leaves butter, romaine, or iceberg lettuce leaves
Cilantro, for garnish
For the sauce:
1/3 cup fresh lime juice
2 Tbsp fish sauce
2 Tbsp light brown sugar
1/2 tsp Sriracha sauce
1. In a food processor, place onion, jalapeno, garlic, fish sauce, salt, lime zest, and 1 Tbsp of the oil. Pulse until finely chopped.
2. Add the pork to the food processor and pulse until it is very finely chopped.
3. In a pan, heat the remaining 2 Tbsp oil over medium heat. Add the pork mixture and cook, breaking it apart with the back of a wooden spoon, until cooked through, about 5 minutes.
4. Make the sauce: combine the ingredients and stir.
5. Arrange lettuce leaves on a plate and fill each leaf with larb. Drizzle with sauce and garnish with cilantro.
Leftovers were piled into a container and layered with kimchi. YUM.
1 pork tenderloin
3 tbsp brown sugar
1 tbsp whole-grain mustard
3 tbsp Dijon mustard
1 tsp kosher salt
1/2 tsp black pepper
1 1/2 tbsp canola oil
1. Trim the tenderloin of fat if necessary (there should be very little as pork tenderloin is a lean cut of meat). Combine the rest of the ingredients in a bowl and then spread all over the meat. Marinate in the refrigerator for four hours or overnight.
2. One hour before cooking, remove the pork from the refrigerator. Preheat the oven to 400 degrees.
3. Wipe off excess marinade from the meat. Heat the oil in a pan and once you see the first whisp of smoke, add the pork to the pan. Sear on all four sides, about 1-2 minutes each.
4. Place pork on a sheet tray. Roast in the oven for 15-20 minutes, or until a thermometer reaches 145 degrees at the thickest part of the tenderloin.
5. Remove from the oven and allow to rest for 10-15 minutes. Slice and serve.
Enjoy the pork tenderloin alongside couscous with peas, arugula, and lemon zest. A light yet satisfying spring dinner, best enjoyed al fresco with a
glass bottle of crisp white wine.
I did not make a sauce for this dish because I was a) lazy, and b) wanted to serve a dish that showcased the meat.