Recipe Image

Vietnamese Grapefruit & Pork Salad (Pork Goi Buoi)

  • 1 h
  • 1 h
Robb Walsh
“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.”

Ingredients

    • Pork Tenderloin
    • 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

Directions

  • 1 Preheat oven to 425°F.
  • 2 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°F, 10 to 14 minutes. Let the pork rest on a clean cutting board for 30 minutes. Cut into ¼-inch-thick slices.
  • 3 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.
  • 4 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.
  • 5 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.
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