Thai Pork Salad

Light and crisp, this salad perfectly pairs with savory and lean pork tenderloin and sweet peanut dressing.


  • 1 pound pork tenderloin
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 6 cups spinach
  • 1 cup radicchio
  • 3 cups broccoli slaw (premade or grate three broccoli stalks in food processor or with grater)
  • 1/4 cup fresh cilantro, chopped for garnish

For the dressing:

  • 1/4 cup Organic Peanut Butter
  • 1/2 cup water
  • 1/4 tsp garlic powder
  • 1 tablespoon sugar
  • 2 tsp soy sauce

Makes 6


  1. Preheat grill to medium-high heat. Lightly season pork tenderloin with salt and pepper and place on the grill.
  2. Grill for 5-7 minutes per side until golden brown and meat reaches an internal temperature of 160'F at it's thickest part.
  3. Remove meat from the heat and allow to rest for 5-10 minutes, then slice into 1/2 inch thick slices.
  4. In a small saucepan over low-medium heat, combine peanut butter, water, garlic powder, sugar and soy sauce and whisk to combine. Continue whisking until mixture is creamy and warmed through, remove from heat.
  5. Assemble salad. Combine spinach, radicchio and broccoli slaw. Plate sliced pork over greens and add 2 tablespoons of peanut dressing, garnish with fresh cilantro.

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Nutrition facts

Serves 6

  • calories: 211
  • calories from fat: 74
  • cholesterol: 55mg
  • dietary fiber: 2.6g
  • potassium: 722mg
  • protein: 25.1g
  • saturated fat: 1.9g
  • sodium: 247mg
  • sugars: 3.7g
  • total carbohydrates: 8.7g
  • total fat: 8.3g
  • trans fat: 0.0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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