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Vietnamese Grapefruit & Pork Salad (Pork Goi Buoi)
“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.”
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground pepper
1 pound pork tenderloin, trimmed
1 tablespoon extra-virgin olive oil
Dressing & Salad
2 large red grapefruit (about 1 pound each)
2 cloves garlic, minced
1 fresh red Thai chile, minced
1 small shallot, minced, plus ½ cup very thinly sliced shallot, divided
4 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sugar
1 cup julienned carrot
1 cup celery, thinly sliced diagonally
1 cup seeded and julienned cucumber
1 cup julienned red and/or yellow bell pepper
¼ cup fresh Thai basil
¼ cup fresh cilantro
¼ cup fresh mint
6 cups watercress
¼ cup unsalted peanuts, coarsely chopped
1Preheat oven to 425°F.
2To 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°F, 10 to 14 minutes. Let the pork rest on a clean cutting board for 30 minutes. Cut into ¼-inch-thick slices.
3To 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.
4To 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.
5Divide 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.