Pork Tenderloin on a Mint, Ginger and Garlic Salad

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This recipe is the result of a quick experiment to serve pork tenderloin on a salad with a cooked garlic, ginger and mint dressing.

The dish was really fast to prepare and turned out to be really tasty.


  • 1 pork tenderloin
  • 1 small onion, finely chopped
  • 1½ oz / 45g fresh ginger, finely chopped
  • 5 cloves garlic, peeled and finely chopped
  • 2 tsp vegetable oil
  • ¼ tsp salt
  • ¼ tsp finely grated lime zest
  • 1/8 tsp cayenne pepper
  • ¾ cup / 125ml dry white wine
  • ¼ cup / 60 ml water
  • juice of 1 lime
  • 3 tbsp / 45ml vegetable oil
  • 1 cup chopped fresh mint leaves
  • handful of cilantro, chopped
  • 1 lettuce, washed and leaves cut/ripped into bite-sized pieces
  • Cherry tomatoes and mushrooms for garnish
  • Salt to taste


  1. Set heavy pan over medium-high heat. Add vegetable oil. Brown tenderloin from all sides. Remove, set aside.
  2. Add onion, cook until softened. Do not brown, reduce heat if necessary.
  3. Add ginger, garlic and salt. Cook for a few minutes.
  4. Add lime zest, white wine, cayenne and water. Return pork tenderloin to pan. Simmer covered until core temperature has reached 145°F / 63°C (ca. 15-20 minutes). Remove from pan wrap in aluminum foil and let rest while finishing the salad.
  5. Turn off heat. Add lime juice, 3 tbsp of vegetable oil, mint leaves and cilantro. Adjust seasoning with salt. This is the dressing.
  6. Toss the lettuce with the dressing.
  7. Slice the tenderloin.
  8. Serve the tenderloin on top of the salad. Garnish with sliced cherry tomatoes and finely sliced mushrooms.

Preparation time ca. 30-45 minutes

Yields 4 servings


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