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Seared marinated pork loin
makes a sensational presentation.The hot tangy flavors of this
dish taste excellent over rice.
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Ingredients:
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
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Directions:
| 1. |
Preheat oven to 400 degrees. |
| 2. |
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. |
| 3. |
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. |
| 4. |
Transfer the meat to a cutting board and
let it cool slightly. Cut it into thin slices and set it aside. |
| 5. |
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. |
| 6. |
Combine soy sauce, scallions, rice wine,
vinegar and sugar. |
| 7. |
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. |
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Serves 6 |
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