b'Thai StyleGrilled Pork SaladAn easy and healthy dinner to grill all season longBY OLIVIA MACK MCCOOLH eres a new take on a classic: Grilled Pork Ten-derloin. You may have had steak salad at a Thai restaurantandmarveledathowdeliciousthe combo of crisp lettuce, grilled steak, mint and tangy dressing is. This recipe takes all those clas-sic elements and pairs it with the affordable, easy to find and family-friendly pork tenderloin. The pork gets its punch from an overnight bath in a super flavorful marinade. The night before is also a great time to make the dressing, blanch the green beans and prep some of those veggies. When dinner time rolls around the next day, it all comes together super fast. And you wont have heated up the house if its a hot, steamy day. This is also the perfect opportunity to make use of your summer herb garden. I specifically did not give you measurements for the herbs here, because the more fresh herbs the better. Simply tear them up with your hands and scatter them all over the platter. Not only are they beautiful, but the three of them take this salad to the next level in flavor. If you have little ones who are too young for salads or dont care for them, simply separate out some blanched green beans, tomatoes, cucumbers and pork. A little bowl of the dressing on the side creates a great opportunity for dipping, which always makes my toddler more apt to trying things. If peanut butter is a no-go in your house, tahini or almond butter are great alternatives. Olivia Mack McCool is a recipe developer, cookbook author, food stylist and local mom who lives in Maplewood. For more of her work and reci-pes, check out her website oliviamackmccool.com and follow along on Instagram @oliviamackmccool. IngredientsServes 4Pork Marinade: 2 tablespoons brown sugar 2 tablespoons fish sauce Zest and juice of 1 lime 1 tablespoon neutral oil 2 teaspoons kosher salt 1 garlic clove, grated on a microplane 1 teaspoon sriracha sauce 1 whole pork tenderloin (about 1 lb.)36/ matters magazine / summer 2022'