1 pork and marinade:
1 1/2 lb pork tenderloin -- trimmed
2 tbsp soy sauce
2 tbsp rice wine or sake
1 tbsp garlic -- minced
2 tbsp honey
1/2 tsp sesame oil
1/2 tsp vegetable oil
1 vegetables and sauce:
1 1/2 lb fennel bulbs -- trimmed &
1 julienned
1/4 cup soy sauce
1/4 cup scallions -- chopped
3 tbsp rice wine or sake
3 tbsp chinese black vinegar or
1 worcestershire
1 tsp vegetable oil
2 medium leeks, white and light green
1 parts -- julienned
2 tbsp ginger -- minced
1 1/4 tsp chili paste
A Recipe for
Spicy Pork Tenderloin With Leeks & Fennel
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
This Recipe for Spicy Pork Tenderloin With Leeks & Fennel is one of thousands in the Recipes-to-go Asian Cookbook.
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
If you enjoy this Spicy Pork Tenderloin With Leeks & Fennel Recipe - you should enjoy the recipe collections you can find on the websites below:
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
This is a recipe for Spicy Pork Tenderloin With Leeks & Fennel from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
A crust eaten in peace is better than a banquet partaken in anxiety. |
| Aesop |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Food Tip |
Hunger is the best sauce in the world. |
| Cervantes |
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.
Recipe By : Eating Well, January 1996
Serves: 6
Spicy Pork Tenderloin With Leeks & Fennel Recipe brought to you by Recipes To-Go