WEEKDAYS 1e|12c|p

Michael Symon's Grilled Pork with Peanut Slaw

Michael Symon
Servings: 10
30 to 60 min
Part 1 of 2

Grilled Pork

  • Ingredients
  • step-by-step directions
Michael Symon's Grilled Pork with Peanut Slaw
For the Salad:
  • 1/2 cup Peanuts (toasted and roughly crushed)
  • 2 large Mangos (ripe; julienned)
  • 1 Jalapeno (thinly sliced)
  • 1/2 head of Napa Cabbage (shredded)
  • 3 Scallions (thinly sliced)
  • 2 Limes (juiced)
  • 3 teaspoons Sesame Oil
  • 1 tablespoon Peanut Oil
  • Salt and Pepper
  • 1 cup Mint (leaves torn)
For Serving:
  • 1 Baguette
  • Spicy Mustard
  • For the Pork: Season the pork tenderloin with salt and pepper and rub generously with the curry paste the night before you plan to cook it. Wrap and keep in the fridge. The extra curry paste can keep in the fridge for up to one week.
  • Remove the tenderloin from the fridge 20 minutes before cooking. Place a grill pan over medium-high heat. Drizzle the tenderloin with olive oil and place on the grill. Sear on all sides until charred golden brown, 2 to 3 minutes per side.
  • For the Salad: Remove from the grill and let rest for 10 minutes. While the pork is resting, toss the mangos, jalapeno, scallions, mint leaves, Napa cabbage and peanuts together. Season with salt and pepper. Drizzle with the sesame oil, peanut oil and lime juice. Taste and adjust seasoning.
  • For Serving: Serve the pork and slaw on a crusty baguette smeared with mustard.
Similar categories: Dinner Courses & Meals
rate this recipe

Latest Recipes