Pork Satay Salad

Pork Satay Salad
Makes one large composed salad...Good for about 4 adults.
(My BC friend made this for us when they had us over for dinner. It was so good and I look forward to making it myself.)

Ingredients:
1/3 cup lime juice (juice of 3 to 4 medium limes)
2 tablespoons peeled, minced fresh ginger
1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons nam pla (or nuoc mam) => this is fish sauce
1 tablespoon peanut oil
1 teaspoon red chili paste (or chili past with garlic, or Szechwan chili sauce, or Lan Chi, or Sun Wah). If you can't find chili paste, combine equal parts red pepper flakes and canola or vegetable oil.
1 small garlic clove, minced
1 small pork tenderloin (about 1/2 pound), trimmed and sliced into 1/2-inch rounds
1 small head Bibb lettuce (about 10 ounces), washed and torn (about 4 cups)
1/2 cup thinly sliced radishes (about 4 large radish)
1/4 cup fresh cilantro leaves, washed (do not use dried herbs)
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped roasted unsalted peanuts
1 1/2 tablespoons unsweetened shredded coconut

Instructions:
1. To make the satay marinade, whisk the lime juice, ginger, brown sugar, nam pla, peanut oil, red chili paste, and garlic in a medium bowl until the sugar dissolves.

2. Place the pork tenderloin slices in a separate medium bowl. Spoon 6 tablespoons of the marinade over the sliced pork, toss well to coat, the cover and set aside at room temperature for 20 minutes, stirring occasionally. Reserve the remaining lime juice marinade as a dressing for the salad.

3. Place the broiling rack or a lipped baking sheet 4 to 6 inches from the heat source; preheat the broiler. You can line the rack or the backing sheet with aluminum foil to facilitate cleanup later on. Without draining them, lay the marinaded pork slices on the rack and broil for 5 minutes, until browned and cooked through, turning once. Discard the marinade they've been soaking in.

4. Gently toss the lettuce, radishes, cilantro, and mint on a serving platter until well combined. Sprinkle with the peanuts and coconut; top with the cooked pork slices. Spoon the reserved lime juice mixture over the patter as the dressing. Serve immediately,