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The Seville-to-Sichuan Orange-Chili Crisp Pork & Cucumber Salad

The Seville-to-Sichuan Orange-Chili Crisp Pork & Cucumber Salad

Boarding pass ready? We're flying from the bitter-orange groves of Spain straight to the spicy, numbing streets of Sichuan—all on a random Tuesday afternoon. Thinly sliced pork tenderloin gets a high-speed, sweet-and-fiery marinade, then sizzles over a massive, herby bed of smashed cucumbers to wake up your work-from-home lunch routine.

Chef Mira Lin
Chef Mira Lin
·Updated
Prep: 15 minutes
Cook: 5 minutes
4
easy
saladlunch
quick-marinademason-jar-dressingpork-tenderloinhigh-protein+1

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Timeline

18 minutes
0m5m10m15m18m
Marinate Pork
3m
Prep Salad Base
5m
Shake Dressing
3m
Sear Pork Tenderloin
5m
Assemble Salad
2m

Ingredients

  • 1 lb Pork tenderloin(Thinly sliced into 1/4-inch medallions)
  • 3 tbsp Orange marmalade(Bitter or sweet, whichever you have in the fridge door)
  • 3 tbsp Chili crisp(Divided (1 tbsp for marinade, 2 tbsp for dressing))
  • 3 tbsp Soy sauce(Divided (1 tbsp for marinade, 2 tbsp for dressing))
  • 1 tbsp Olive oil(For searing)
  • 2 whole Persian cucumbers(Smashed and roughly chopped)
  • 4 cups Romaine lettuce(Roughly chopped)
  • 2 cups Red cabbage(Thinly shredded)
  • 1 packed cup Fresh cilantro(Tender stems included, roughly torn)
  • 1 packed cup Fresh mint(Leaves only, roughly torn)
  • 3 tbsp Fresh lime juice(About 1-2 limes)
  • 1 tbsp Toasted sesame oil
  • 1 tsp Fresh ginger(Grated)
  • 1/4 cup Roasted peanuts(Crushed)

Instructions

  1. 1

    Let's get this itinerary started! In a medium bowl, toss 1 lb pork tenderloin with 3 tbsp orange marmalade, 1 tbsp chili crisp, and 1 tbsp soy sauce. Using marmalade is my ultimate chaotic mom-hack—it gives you the complex, reduced depth of hours-long cooking in literally three seconds. Let it hang out and marinate while you prep the rest.

    3 min

    Tip: Slice the pork tenderloin while it's slightly partially frozen if you can—it makes getting paper-thin medallions a total breeze.

  2. 2

    Clear your departure gate (my fancy term for the cutting board). Lay down your 2 whole Persian cucumbers and give them a good thwack with the flat side of your knife until they split, then roughly chop. Toss them into a massive salad bowl along with your 4 cups Romaine lettuce, 2 cups red cabbage, 1 packed cup fresh cilantro, and 1 packed cup fresh mint.

    5 min

    Tip: Smashing the cucumbers breaks down their cell walls so they act like little sponges, soaking up all the incredible dressing we're about to make.

  3. 3

    Grab your trusty mason jar. Add 3 tbsp fresh lime juice, the remaining 2 tbsp soy sauce, the remaining 2 tbsp chili crisp, 1 tbsp toasted sesame oil, and 1 tsp fresh ginger. Screw the lid on tight and shake it like you're trying to keep a toddler entertained. Boom. Dressing is done.

    3 min

    Tip: If your chili crisp is heavy on the oil and light on the crunchy bits, dig a spoon down to the bottom of the jar to get the good stuff.

  4. 4

    Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Once it's shimmering and practically smoking, drop in the marinated pork. Cook for about 2 minutes per side until you get a gorgeous, caramelized char from the sugars in the marmalade.

    5 min

    Tip: Don't crowd the pan! If your skillet is on the smaller side, do this in two quick batches so the pork sears instead of steams.

  5. 5

    Time to plate up. Drizzle half of your mason jar dressing over the greens and herbs, tossing well. Divide between bowls, top with the screaming hot, sticky-spicy pork medallions, and scatter over 1/4 cup roasted peanuts. Pour the remaining dressing right over the meat. Have a great flight!

    2 min

    Tip: Serve immediately while the pork is hot and the greens are still icy and crisp.

Chef's Notes

This dish represents everything I love about democratizing complex global flavors for busy weeknights! The combination of the sweet, bitter Spanish marmalade with the fiery, numbing heat of Sichuan chili crisp creates a marinade that tastes like it took three hours, but actually took three minutes. Never underestimate the power of a quick fruit-preserve glaze on lean proteins like pork tenderloin!

Frequently Asked Questions

How long does The Seville-to-Sichuan Orange-Chili Crisp Pork & Cucumber Salad take to make?

The Seville-to-Sichuan Orange-Chili Crisp Pork & Cucumber Salad takes about 20 minutes total. That includes 15 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for The Seville-to-Sichuan Orange-Chili Crisp Pork & Cucumber Salad?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Seville-to-Sichuan Orange-Chili Crisp Pork & Cucumber Salad?

The main ingredients are: Pork tenderloin, Orange marmalade, Chili crisp, Soy sauce, Olive oil, Persian cucumbers, Romaine lettuce, Red cabbage, Fresh cilantro, Fresh mint, Fresh lime juice, Toasted sesame oil, Fresh ginger, Roasted peanuts.

What type of meal is The Seville-to-Sichuan Orange-Chili Crisp Pork & Cucumber Salad?

The Seville-to-Sichuan Orange-Chili Crisp Pork & Cucumber Salad is categorized as: salad, lunch.