Spicy Pork Salad with CDO Liver Spread


250g pork tenderloin 
salt and pepper  
peanut oil  
2 shallots, chopped  
2 green onions, chopped  
4-5 sprigs cilantro, chopped  
¼ cup mint leaves, chopped  
2 pcs. plum tomatoes, seeded and julienned  
1 medium cucumber, seeded and thinly sliced  
3 tbsps. lime juice  
3 tbsps. thin soy sauce (or fish sauce) 
1 tsp. sugar  
zest of 1 lime  
2 tbsps. CDO Liver Spread  
1 tbsp. peanuts, chopped     
½ tsp. ground dried chilies


1. Preheat oven at 350° F. Clean pork tenderloin, pat dry, pierce with fork, season with salt, pepper and peanut oil, place it on a rack then place the rack on a tray. Put inside the preheated oven and bake for 20 minutes
2. Peel shallots, cut green onion and cilantro roots. Cut mint stem and wash off dirt, then pat dry. Finely slice shallots, coarsely slice green onion and cilantro, and then pick only mint leaves from stems.
3. In a bowl, stir in all vegetables including plum tomatoes and cucumber. 
4. Prepare spicy dressing by mixing lime juice, thin soy sauce (or fish sauce) sugar, lime zest and CDO Liver Spread, peanuts and ground dried chilies in a mixing bowl. Taste for your desired flavor. When the pork is done, cut it into thin slices. Serve hot.