Pork And Pineapple Salad

• 1 lb pork tenderloin
• 1 tbsp chopped lemongrass
• 2 cloves garlic, crushed
• 1 None birdseye chili pepper, seeded and finely chopped
• 2 tbsp vegetable oil
• 3 None shallots, thinly sliced
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tsp sugar
• 3 None green onions, finely sliced
• 1 cup loosely packed fresh mint
• 1 cup loosely packed fresh cilantro
• 1/2 small pineapple, peeled and thinly sliced

1. Place pork in a shallow dish. Combine lemongrass, garlic and chili pepper in a small bowl to make a paste. Thoroughly rub pork with paste; cover and refrigerate for 1 hour to marinate.
2. Heat a large skillet on high heat. Rub pork with 1 tbsp of the oil, scraping off most of paste. Cook for 5-10 mins, until cooked through and golden, turning once. Remove from the pan. Cover loosely with foil; let stand for 5 mins.
3. Meanwhile, toss shallot with remaining 1 tbsp oil. Spread on a microwavable plate. Microwave on high for 5 mins, until lightly browned. Stir. Continue to cook, checking every 1-2 mins, until golden and crisp. Cool.
4. Combine fish sauce, lime juice, sugar, green onions and herbs in a medium bowl.
5. Arrange pineapple on plates. Slice pork and place on pineapple. Spoon herb mixture over top and sprinkle with crisp shallot.

pork tenderloin, lemongrass, garlic, birdseye chili pepper, vegetable oil, shallots, fish sauce, lime juice, sugar, green onions, mint, cilantro, pineapple

Taken from recipes-plus.com/api/v2.0/recipes/24670 (may not work)