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Goi buoi is a Vietnamese salad typically made with pomelo, a thick-skinned but super-sweet citrus fruit. In this healthy salad recipe, we use grapefruit because it's easier to find. Plus, it lends a tangy, acidic flavor to balance the vegetables. Source: EatingWell Magazine, January/February 2017

Robb Walsh


Pork Tenderloin
Dressing & Salad


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • To prepare pork: Combine garlic powder, onion powder and pepper in a small bowl. Season pork on all sides with the spice mixture. Heat oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, 3 to 4 minutes total. Transfer the pan to the oven. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F, 10 to 14 minutes. Let the pork rest on a clean cutting board for 30 minutes. Cut into 1/4-inch-thick slices.

  • To prepare dressing: Meanwhile, working over a medium nonreactive bowl, suprême grapefruit (see Tips). Squeeze the membranes to extract the juice. Using a slotted spoon, transfer the segments to another bowl, leaving the juice behind. Add garlic, chile, minced shallot, lime juice, fish sauce and sugar to the juice.

  • To prepare salad: Combine sliced shallot, carrot, celery, cucumber, bell pepper, basil, cilantro and mint in a large bowl; toss with two-thirds of the dressing. Add the grapefruit; gently toss to combine.

  • Divide watercress among 4 plates and top with the salad and the pork. Garnish with peanuts. Drizzle with the remaining dressing.


Tips: Be sure to use a nonreactive bowl--stainless-steel, enamel-coated or glass--when working with acidic food like grapefruit. Reactive vessels, such as aluminum and cast-iron, can impart off colors and/or flavors.

To suprême: Use this technique to get pretty, pith-free citrus sections every time. Cut a thin slice off the top and bottom of the fruit with a large sharp knife. Place on a cutting board. Remove the peel and white pith below, following the curve of the fruit as you go. Working over a bowl, switch to a small sharp knife and cut each segment from the surrounding membranes. Squeeze any extra juice from the membranes, if desired.

Nutrition Facts

355 calories; 11 g total fat; 2.1 g saturated fat; 74 mg cholesterol; 719 mg sodium. 1228 mg potassium; 36 g carbohydrates; 5.5 g fiber; 20 g sugar; 31.1 g protein; 8214 IU vitamin a iu; 102 mg vitamin c; 74 mcg folate; 156 mg calcium; 3 mg iron; 94 mg magnesium; 7 g added sugar;


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