Spicy Thai Pork Tenderloin Salad | table&spoon

Ingredients

• 1 ½ pounds boneless pork tenderloin (usually 2 tenderloins)
• ⅔ cup thinly sliced shallots (about 4 shallots)
• ⅔ cup chopped cilantro leaves and tender stems
• 5 tablespoons light brown sugar
• 6 garlic cloves, grated
• 5 tablespoons soy sauce
• 5 tablespoons peanut oil
• Juice and zest of 4 limes
• 3-inch piece peeled ginger root, grated
• 2 tablespoons fish sauce
• ½ teaspoon kosher salt, more to taste
• 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
• 8 cups Napa or regular cabbage, thinly sliced
• 5 whole scallions, trimmed and thinly sliced
• 2 small Persian cucumbers, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 ½ cups cilantro leaves
• 1 ½ cups mint leaves
• 1 cup basil leaves
• 1 ¼ cups roasted peanuts