Pork tenderloin salad with lychee

Cut the chili pepper in half, remove the seeds, then finely chop the flesh. Place it in a bowl with the other dressing ingredients and mix until the sugar is completely dissolved.

Clean the meat, cut it into 1.5 cm thick slices, season with salt and pepper, then toss with soy sauce in a bowl. Let it rest in the refrigerator for 1 hour. Afterwards, remove and pat dry with kitchen paper.

Heat the oil in a pan over high heat, and quickly sear the meat until browned on both sides. Place on a plate to cool, then cut into 2 cm thick strips.