Salad with Pork Tenderloin and Lychee

Preparation of the Dressing

• 1
  Cut the chili pepper lengthwise, remove the seeds, and finely chop the flesh. In a bowl, mix with lime juice, brown sugar, rice vinegar, and fish sauce until the sugar has completely dissolved.

Preparation of the Salad

• 1
  Clean the pork tenderloin and cut into slices about 1.5 cm thick. Season with salt and pepper and mix in a bowl with the soy sauce. Marinate in the refrigerator for about 1 hour. Afterwards, remove the meat and pat dry with kitchen paper.
• 2
  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 about 2 cm wide.
• 3
  Core the tomatoes and cut the flesh into wedges about 1 cm thick. Cut the red onions into fine wedges (max. 0.5 cm). Cut the spring onions into fine rings. Roughly chop the coriander (leaves and stems). Quarter the lychees.
• 4
  In a large bowl, combine tomatoes, onions, spring onions, lychees, coriander, and the meat. Add the dressing, stir well, and let it marinate in the refrigerator for at least 4 hours (preferably overnight). Mix well again before serving.