Pork And Papaya Salad

• 1 1/4 lb pork tenderloin
• 2 tsp vegetable oil
• 1 None small papaya, peeled, deseeded, cut into ribbons with a peeler
• 1 None large carrot, cut into ribbons with a peeler
• 2 cups fresh cilantro leaves
• 1/3 cup roasted unsalted peanuts, roughly chopped, to serve
• None None FOR THE CHILI AND TAMARIND DRESSING
• 4 cloves garlic, minced
• 4 None red bird's-eye chilies, finely chopped
• 3/4 cup tamarind paste
• 1 tbsp lime zest
• 1/2 cup lime juice
• 2 None shallots, thinly sliced
• 1/3 cup palm sugar, grated

1. Combine papaya, carrot and cilantro. Set aside.
2. For the chili and tamarind dressing, whisk together garlic, chilies, tamarind paste, lime zest, lime juice, shallots and palm sugar.
3. Place 1/2 cup dressing in a saucepan along with 1/2 cup water. Add pork. Bring to a boil then reduce heat and simmer, covered, for 20 mins, or until pork is cooked to your liking. Remove from pan, cover and let rest for 10 mins. Slice thinly.
4. Stir oil into remaining dressing. Toss with pork and papaya salad. Transfer to a serving bowl and top with peanuts.

pork tenderloin, vegetable oil, papaya, carrot, fresh cilantro, peanuts, tamarind, garlic, red birds, tamarind paste, lime zest, lime juice, shallots, palm sugar

Taken from recipes-plus.com/api/v2.0/recipes/32860 (may not work)