Salad with Pork Tenderloin and Lychee

Cut the chili pepper lengthwise, remove the seeds, and finely chop the flesh. In a bowl, mix with the lime juice, cane sugar, rice vinegar, and fish sauce until the sugar has completely dissolved.

Clean the pork tenderloin and cut into slices approx. 1.5 cm thick. Season with salt and pepper and mix with the soy sauce in a bowl. Let marinate in the refrigerator for about 1 hour. Then remove the meat and pat dry with paper towels.

Heat the oil in a pan over high heat and sear the meat on both sides until browned. Let cool on a plate and then cut into strips approx. 2 cm wide.