Chilled Rice Noodle Salad with Sous Vide Pork Tenderloin

Sous Vide Peanut Ginger Pork Tenderloin

3 tablespoons smooth peanut butter

2 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons lime juice, about 1 whole lime

2 teaspoons dried, ground ginger

2 teaspoons dark brown sugar

2 teaspoons sambol chile garlic paste

1 1/2 teaspoons fish sauce, preferably red boat

2 cloves minced garlic

1 pork tenderloin

-Preheat sous vide to 131 degrees

-Combine all ingredients in a bowl and whisk to make marinade

-Place pork tenderloin in a vacuum sealed bag or zip lock and cover with marinade. Vacuum pork or squeeze as much air as possible out of the ziplock bag and seal.

-When the water has reached temperature, cook pork for an hour an a half.

-Line a baking sheet with aluminum foil. Take the tenderloin out of the bag and place on sheet tray, covering with marinade. Broil on high until the top side of the pork is beautifully charred.

-Allow pork to rest for about 8 minutes. Slice and serve over noodle salad.

Chilled Noodle Salad

Dressing (nuoc cham):

1 tablespoon rice wine vinegar

1 teaspoon red pepper flakes

1 clove garlic, minced

1/4 cup sugar

3/4 cups water

1/4 cup fish sauce, preferably red boat

3 tablespoons lime juice, about 1 1/2-2 limes

-In a microwave safe bowl, microwave the rice wine vinegar, red pepper flakes, and minced garlic on high for 30 seconds.

-Whisk the sugar to the vinegar mixture. Once dissolved, whisk in water, fish sauce, and lime juice.

-Store in the refrigerator until used. Best made a couple hours before or up to 3 days. Red pepper flakes can be subbed for a fresh jalapeño minced, to taste.

Noodle Salad

1/4 pack of vermicelli rice noodles

1/4 english cucumber quartered long ways and sliced

1 package of kale slaw mix

fresh cilantro

fresh mint

toasted sesame seeds or toasted and unsalted peanuts

-Soak rice noodles in cold water for 30 minutes or until pleasantly tender (very important to taste here!). Drain noodles and store in fridge in a bowl with paper towel underneath to catch any excess moisture until ready to serve.

-In a large bowl toss noodles and kale slaw mix. Slowly drizzle in nuoc cham dressing until noodles and slaw are appropriately coated to taste (also very important to taste your food on this step too people). Note: The dressing is really thin, but has lots of flavor. There won’t look like there is much on the there, but it will taste delicious.

-Place noodle salad mixture in serving bowls. Top with sliced pork, freshly torn mint and cilantro, and sesame seeds and/or peanuts.

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