Side Pannel
Spicy Pork Tenderloin with Leeks and Fennel
Spicy Pork Tenderloin with Leeks and Fennel
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Pork
Ingredients List
- Pork and marinade:
- 1 1/2 lb Pork tenderloin -- trimmed
- 2 tb Soy sauce
- 2 tb Rice wine or sake
- 1 tb Garlic -- minced
- 2 tb Honey
- 1/2 ts Sesame oil
- 1/2 ts Vegetable oil
- Vegetables and sauce:
- 1 1/2 lb Fennel bulbs -- trimmed &
- Julienned
- 1/4 c Soy sauce
- 1/4 c Scallions -- chopped
- 3 tb Rice wine or sake
- 3 tb Chinese black vinegar or
- Worcestershire
- 1 ts Vegetable oil
- 2 md Leeks, white and light green
- Parts -- julienned
- 2 tb Ginger -- minced
- 1 1/4 ts Chili paste
Directions
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.
Preheat the oven to 400 degrees. Drain the pork, reserving the marinade.
Heat the oil in a wok or on stick skillet over high heat. Sear the meat to
dark brown on all sides 2 to 3 minutes per side. Roast the pork on a
rack, basting it with the reserved marinade every 10 minutes, until the
internal temperature registers 150 degrees 30 to 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: Meanwhile cook the fennel in boiling water until it
is barely tender 3 to 4 minutes. Drain the fennel, refresh it under cold
water, drain again and set it aside.
Combine the soy sauce, scallions, rice wine, vinegar and sugar. Wipe the
wok clean and reheat it. Heat the oil. Stir fry the leeks, ginger and
chili paste until the leeks are soft about 1 1/2 minutes. Add the
reserved fennel and toss. Add the sauce mixture and pork slices. Toss to
coat and serve.
NOTES:
1. The dish, unlike many Chinese style stir frys, reheats very well. By
the second day, the flavors will have married to create something very
special.
2. The original recipe calls for 1 1/2 teaspoons of chili paste. Cut this
back is you plan to reheat the dish; it heats up considerably upon
standing.
oil. Turn to coat, cover and refrigerate for at least 3 hours or up to 8
hours.
Preheat the oven to 400 degrees. Drain the pork, reserving the marinade.
Heat the oil in a wok or on stick skillet over high heat. Sear the meat to
dark brown on all sides 2 to 3 minutes per side. Roast the pork on a
rack, basting it with the reserved marinade every 10 minutes, until the
internal temperature registers 150 degrees 30 to 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: Meanwhile cook the fennel in boiling water until it
is barely tender 3 to 4 minutes. Drain the fennel, refresh it under cold
water, drain again and set it aside.
Combine the soy sauce, scallions, rice wine, vinegar and sugar. Wipe the
wok clean and reheat it. Heat the oil. Stir fry the leeks, ginger and
chili paste until the leeks are soft about 1 1/2 minutes. Add the
reserved fennel and toss. Add the sauce mixture and pork slices. Toss to
coat and serve.
NOTES:
1. The dish, unlike many Chinese style stir frys, reheats very well. By
the second day, the flavors will have married to create something very
special.
2. The original recipe calls for 1 1/2 teaspoons of chili paste. Cut this
back is you plan to reheat the dish; it heats up considerably upon
standing.
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