Thai Pork Tenderloin with Spicy Cucumber, Radish and Carrot Salad

Prep: 20min Cook: 20min Total: 40m

Ingredients

• 1½ Tbsp fresh lime juice 
• 1 Tbsp rice wine vinegar 
• 1 Tbsp coconut aminos 
• 1 Tbsp dark sesame oil 
• 1 tsp Asian chili garlic paste (or use hot sauce) 
• 1 green onion, chopped 
• 1 lb pork tenderloin, trimmed 

• ½ bunch radishes, thinly sliced 
• ½ lb carrots, thinly sliced 
• ½ English cucumber, thinly sliced 
• 2 Tbsp chopped fresh cilantro 
• ¼ cup rice wine vinegar 
• 1½ Tbsp raw honey 
• 1½ Tbsp dark sesame oil 
• ⅛ tsp crushed red pepper

Instructions

Preheat oven to 400°F. Whisk together lime juice, vinegar, coconut aminos, oil, chili paste, and onion. Divide into two portions. Brush one portion of lime juice mixture over pork on a broiler pan coated with coconut oil cooking spray. Bake 18 to 22 minutes or until a meat thermometer reads 145°F; let stand 3 minutes before slicing. Drizzle pork with remaining portion of sauce. 

Combine radishes, carrots, cucumber, and cilantro in a bowl. Whisk together vinegar, honey, oil, and red pepper; pour over salad, and toss. Chill until ready to serve.