Sweet chili pork tenderloin & Asian style salad

Ingredients

• 2 Quebec pork tenderloins, about ¾ lb. (340 g) each
• ¼ cup 60 ml Thai sweet chili sauce
• 3 tbsp. 45 ml soy sauce
• 1 tbsp. 15 ml brown sugar
• 1 tbsp. 15 ml finely grated fresh ginger
• 3 cloves garlic, finely grated
• 1 tbsp. 15 ml vegetable oil
• Salt and freshly ground pepper, to taste

Salad

• 1 tbsp. 15 ml vegetable oil
• 1 tbsp. 15 ml toasted sesame oil
• 1 lime, halved
• ½ napa cabbage, chopped
• 2 large carrots, cut into ribbons with a peeler
• 1 Asian pear, thinly sliced into half-moons
• 1 cup 250 ml cilantro leaves
• ¼ cup 60 ml torn mint leaves
• 1 cup 250 ml bean sprouts
• Salted cashews or peanuts, coarsely chopped, to taste
• Salt and freshly ground pepper, to taste

Tenderloins can be cooked ahead of time using the sous vide method. Simply immerse the bags in ice water to stop the cooking process. Store in the refrigerator until you are ready to grill the meat.