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Nyoum Peng Pah (Tomato Pork Salad)
1/2 lb Nature's Place trademark Pork tenderloin
1/2 each English Cucumber
1/2 each red bell pepper
1/2 each small white onion
4 large plum tomatoes
1/4 cup finely chopped unsalted roasted peanuts
1/4 cup thinly sliced mint leaves
1/4 cup thinly sliced basil leaves
2 tablespoons fresh lime juice, or to taste
2 teaspoons Asian fish sauce (such as Thai Kitchen Anchovy Fish Sauce, found in the International aisle)
2 tablespoons sugar
1/4 teaspoon salt, or to taste
2 cups Nature's Place Organic spring mix lettuce
2 tablespoons whole unsalted roasted peanuts
4 each lime wedges (optional garnish)
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Nyoum Peng Pah (Tomato Pork Salad)

Nyoum Peng Pah (Tomato Pork Salad)

Nyoum Peng Pah (Tomato Pork Salad)
  • Servings:Serves 4 (6 as an appetizer)
  • Prep Time:15 minutes
  • Cook Time:45 minutes
1. Bring 3 cups water to boil in a medium saucepan. Add pork and simmer for 35 to 40 minutes. It will lose its pink color on the outside, but still be medium rare inside, 140 degrees on an instant-read thermometer. If desired, cook 5 minutes longer. Drain and let rest at least 15 minutes to cool.
2. While pork cools, cut cucumber, red pepper, and onion into slivers and add to a large shallow bowl. Cut tomatoes into thin wedges and add to the vegetables. Add chopped peanuts, mint, basil, lime juice, fish sauce, sugar, and salt. Stir to mix.
3. Slice pork into thin slices and cut into strips of about 1 inch. Add to the bowl and mix gently. Taste and add additional lime juice if desired.
4. To serve, place 1/2 cup of the greens on each of 4 plates. Divide the pork and vegetables among the plates on top of the greens. Sprinkle a few whole peanuts on each salad and serve with lime wedges on the side, if desired.
Source: Hannaford fresh Magazine, March - April 2012