Salad with Soy Barbecue Pork and Blackcurrant Sauce

• pork tenderloin fillet↗ g

  trimmed of silvery tendons

• small pack of fresh cilantro

  for garnish

• small pack of mint

  for garnish

• soy sauce↗2 ст. л. tbsp
• garlic↗1

  minced

• light muscovado sugar↗1 ст. л. tbsp
• blackcurrants↗100 г g

  with trimmed ends

• golden fine sugar↗2 ст. л. tbsp
• long hot red chili pepper↗1

  grated

• light olive oil↗2 ст. л. tbsp
• fish sauce↗1 ст. л. tbsp
• cucumber↗½ шт. pcs

  cut into small cubes

• green onion↗6

  sliced into strips lengthwise

• (about 10) French breakfast or regular radishes100 г g

  halved

Step-by-step instructions

1. 1

   Combine the marinade ingredients in a shallow bowl or a food‑grade bag. Cut the pork tenderloin fillet into two pieces so it fits in the skillet, make a few slits, and let it marinate for at least 30 minutes, or up to 24 hours.

2. 2

   Prepare the sauce in advance. Finely chop the blackcurrants in a food processor or by hand. In a saucepan combine the light sugar, golden sugar and grated chili with 1 tbsp water. Heat until the sugar dissolves, bring to a gentle boil, then add the currants together with all their juices. Remove from heat, stir in the olive oil and fish sauce. Cool.

3. 3

   When ready, light the charcoal until it turns white ash or heat a grill pan. Remove excess marinade from the pork and grill it for 20–25 minutes, depending on thickness, turning the meat four times until it is browned yet juicy. Let the meat rest for 5 minutes, then divide the salad ingredients among four plates, slice the pork on a bias and place it on top. Drizzle the meat with the resting juices and add 2 tbsp of the sauce, sprinkling with fresh cilantro and mint.