Pork tenderloin Thai salad

Name: Pork tenderloin Thai salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. vegetable oil; 425 g pork tenderloin; Juice of 2 limes; 2 tbsp. fish sauce; 1 tsp. light brown soft sugar; 1 garlic clove, finely chopped; 1 red chilli, deseeded and finely chopped; 300 g bag cooked, straight-to-wok rice noodles; 70 g bag lamb's lettuce leaves; 4 spring onions, finely sliced; Large handful fresh coriander leaves

The perfect supper for those watching their weight.

By The GH Kitchen TeamPublished: 03 February 2013

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Ingredients

1 Tbsp. vegetable oil
425 g pork tenderloin
Juice of 2 limes
2 Tbsp. fish sauce
1 tsp. light brown soft sugar
1 garlic clove, finely chopped
1 red chilli, deseeded and finely chopped
300 g bag cooked, straight-to-wok rice noodles
70 g bag lamb's lettuce leaves
4 spring onions, finely sliced
Large handful fresh coriander leaves

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Heat the oil in a large frying pan over high heat and brown the whole tenderloin (about 5min). Transfer to a baking tray and cook in oven for 25-30min until cooked through.
2. Step 2
  Transfer the pork to a board, cover with foil and leave to rest for 10min.
3. Step 3
  Meanwhile, make dressing by whisking together lime juice, fish sauce, sugar, garlic and most of chilli - adjust to taste. Microwave noodles according to pack instructions (alternatively, cover noodles with boiling water for 1min, then drain).
4. Step 4
  Slice pork on the diagonal into 1cm thick slices - add any pork juices to the dressing (check the seasoning).
5. Step 5
  Empty the lamb's lettuce on to a large platter and toss through pork, noodles and dressing. Sprinkle over the spring onions, coriander and remaining chilli and serve.

Per Serving:

Calories: 346
Total carbs: 22 g
Sugars: 3 g
Total fat: 18 g
Saturated fat: 6 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time