4 tablespoons olive oil
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 cloves of garlic, chopped
1 inch fresh ginger, peeled and chopped
2 pounds of pork tenderloin
1 bunch of cilantro, leaves only
2 large garlic cloves
1-inch piece of ginger, peeled and sliced thin
1 tablespoon fish sauce
1/4 cup olive oil (or less, to taste)
1 teaspoon sesame oil (or more, to taste)
1/4 cup almond butter
1 teaspoon honey (optional)
1/2 – 1 cup coconut milk
sea salt to taste
To make pesto:
Blend sauce ingredients in blender or food processor until smooth, adding coconut milk until preferred consistency is reached.
Slice the tenderloin into rounds of 1-inch thickness. Mix oils and vinegar, add garlic and ginger. Marinate the pork slices in a non-reactive glass container for at least 2 hours or overnight, turning at intervals to marinate both sides of the slices.
To cook the pork, heat some coconut oil, lard, or olive oil in a large skillet over medium-high heat. Quickly sear the slices, turning once, until just cooked through. Do not crowd the pan, cook in batches as needed so they sear and don’t steam. Keep each batch warm in a warm oven or covered in foil wrap.
To serve: Put a few slices of pork on a plate with a little bit of pesto on each slice, or serve pesto on the side. (A little pesto goes a long way.)