Spicy Pork Tenderloin with Fennel and Leeks
Seared marinated pork loin makes a sensational presentation.The hot tangy flavors of this dish taste excellent over rice.
Pork and Marinade
1 1/2 lbs pork tenderloin – trimmed
2 T soy sauce
2 T rice wine or sake
1 T garlic, minced
2 T honey
1/2 t sesame oil
1/2 t vegetable oil
Vegetables and Sauce
1 1/2 lb Andy Boy fennel, trimmed and julienned
1/4 C soy sauce
1/4 C scallions
3 T rice wine or sake
3 T Chinese black vinegar or Worcestershire sauce
1 t vegetable oil
2 medium leeks, white and light green parts, julienned
2 T fresh ginger, peeled and minced
2 T chili paste
- Preheat oven to 400 degrees.
- Pork: Combine the pork, soy sauce, rice wine, garlic, honey and sesame oil. Turn to coat, cover and refrigerate for at least 3 hours or up to 8 hours.
- Drain the pork, reserving the marinade. Heat the oil in a wok or skillet over high heat. Sear the meat to dark brown on all sides. Roast the pork on a rack, basting it with the reserved marinade every 10 minutes, until the internal temperature registers 150 degrees, 30-35 minutes.
- Transfer the meat to a cutting board and let it cool slightly. Cut it into thin slices and set it aside.
- Vegetables and sauce: Cook Andy Boy fennel in boiling water until it is barely tender, 3-4 minutes. Drain and refresh with cold water, drain again and set it aside.
- Combine soy sauce, scallions, rice wine, vinegar and sugar.
- Wipe wok clean and reheat it. Heat the oil. Stir-fry the leeks, ginger and chili paste unit the leeks are soft. Add the reserved fennel and toss. Add the sauce mixture and pork slices. Toss to coat.