Spicy pork tenderloin with leeks & fennel
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Spicy pork tenderloin with leeks & fennel
  Spicy    Pork    Tenderloin    Leeks    Chinese  
Last updated 6/12/2012 1:24:23 AM. Recipe ID 57886. Report a problem with this recipe.
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      Title: Spicy pork tenderloin with leeks & fennel
 Categories: Chinese, Pork
      Yield: 6 Servings
 
           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
 
  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.
  
  




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Recipe ID 57886 (Apr 03, 2005)

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