Legacy of Passion

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


  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.

Serves 6