Pork tenderloin and papaya salad (4p)

250 g soy beans

2 pak choi

1 papaya

1 cucumber

4 spring onions

0,5 dl fresh menthe

600 g pork tenderloin

salt and pepper

2 garlic cloves

2 table spoons fresh ginger

1 chili

2 limes

2 table spoons sugar

2 tea spoons fish sauce

3 table spoons oil

peanuts

Salt and pepper the meat. Cook the pork in the oven for 30 in 150 degrees Celsius or grill the meat. Remove the pits from the cucumber. Make a salad of the papaya, pak choi, cucumber, spring onions, menthe and soy beans, place on a big plate. Make a sauce of the grated or pressed garlic, ginger, chili, lime juice, sugar, fish sauce and the oil. When the meat is ready cut and place on top of the salad and sprinkle the sauce over. Decorate with peanuts.