Pork Tenderloin and Lychee Salad
30 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
DRESSING INSTRUCTIONS
Cut the chili pepper lengthwise, scrape out and discard the seeds, and finely chop the flesh. Add to a bowl with the other ingredients and mix until the sugar dissolves.
SALAD INSTRUCTIONS
Clean the meat, cut into 1.5 cm thick slices, season with salt and pepper, and mix with soy sauce in a bowl. Let marinate in the refrigerator for 1 hour. Then remove the meat and pat dry with kitchen paper.
Heat oil in a pan over high heat and sear the meat quickly on both sides until browned. Transfer to a plate to cool. Then cut the meat into 2 cm thick strips.
Chef's tip
Instead of tomatoes, you can use small cherry tomatoes, simply cut lengthwise. Instead of chopped coriander, you can use chopped flat-leaf parsley and a few mint leaves. However, the salad tastes best with fresh coriander after marinating overnight in the refrigerator.
Nutritional values
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