Heat the oven to 400°F.

• Pat the pork dry with a paper towel. Season generously with salt and pepper.

In a large ovenproof frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer the pan to the oven and roast, turning once, until cooked through but still faintly pink within, 12 to 15 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the pork cooks and rests, toast the coconut and prepare the ingredients for the lemongrass sauce and tomato salad.

On a small sheet pan, spread the coconut in an even layer and toast in the oven until golden brown, 4 to 5 minutes. Transfer to a plate.

• If using the sambal oelek, divide into two equal portions, one for the lemongrass sauce and one for the tomato salad.
• Juice the lime.
• Peel and thinly slice the shallots.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal. Divide into two equal portions, one for the tomato salad and one for garnish.
• Cut the grape tomatoes in half.

In the same pan used for the pork, if dry, add 1 tablespoon oil; warm over medium heat until hot but not smoking. Stir in the lemongrass paste and cook until fragrant, about 30 seconds. Add the coconut milk and up to half the sambal oelek and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until the sauce is slightly thickened, 3 to 4 minutes.
Remove from the heat and stir in the lime juice and half the fish sauce. Season to taste with salt, pepper, and more fish sauce, if desired.
While the sauce cooks, prepare the herbs and toss the tomato salad.

• Coarsely chop the cilantro.
• Strip the mint leaves from the stems; coarsely tear the leaves.

In a large bowl, combine the shallots, tomatoes, cilantro, mint, 2 tablespoons oil, half the scallions, and as much of the remaining sambal oelek as you like and toss to coat. Season to taste with salt and pepper.

Transfer the pork to a serving platter, top with as much lemongrass sauce as you like, and garnish with the remaining scallions. Sprinkle the tomato salad with the coconut. Serve the salad and any remaining sauce on the side.