Spicy Pork Tenderloin With Leeks & Fennel

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Servings: 6 Difficulty: Advanced
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Roasted pork tenderloin with a spicy leek and fennel stir-fry
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Spicy Pork Tenderloin With Leeks & Fennel

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 306.8

Description

This dish features marinated pork tenderloin roasted to perfection and paired with a vibrant stir-fry of leeks and fennel. The pork is seared and roasted in a savory honey-soy marinade, while the vegetables are blanched and tossed in a spicy garlic and chili sauce. It offers a balanced mix of textures and flavors, ideal for a sophisticated weeknight dinner.

Ingredients

Directions

  1. In a bowl, combine the pork tenderloin, 2 tablespoons soy sauce, 2 tablespoons rice wine, minced garlic, honey, and sesame oil.
  2. Turn the pork to coat evenly, cover, and refrigerate for at least 3 hours or up to 8 hours.
  3. Preheat the oven to 400 degrees F (200 degrees C).
  4. Drain the pork, reserving the marinade.
  5. Heat 1/2 teaspoon vegetable oil in a wok or non-stick skillet over high heat.
  6. Sear the pork on all sides until dark brown, about 2 to 3 minutes per side.
  7. Transfer the pork to a rack set inside a roasting pan.
  8. Roast in the preheated oven, basting with the reserved marinade every 10 minutes, until the internal temperature reaches 150 degrees F (65 degrees C), about 30 to 35 minutes.
  9. Transfer the meat to a cutting board and let it rest for 5 minutes.
  10. Slice the pork thinly and set aside.
  11. Meanwhile, bring a pot of water to a boil. Add the julienned fennel and cook until barely tender, about 3 to 4 minutes.
  12. Drain the fennel, refresh under cold water, drain again, and set aside.
  13. In a small bowl, combine 1/4 cup soy sauce, chopped scallions, 3 tablespoons rice wine, vinegar, and sugar.
  14. Wipe the wok clean and reheat over high heat. Add 1 teaspoon vegetable oil.
  15. Stir-fry the julienned leeks, minced ginger, and chili paste until the leeks are soft, about 1 1/2 minutes.
  16. Add the blanched fennel and toss to combine.
  17. Pour in the sauce mixture and add the sliced pork.
  18. Toss everything together until well coated and heated through.
  19. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 306.8kcal
% Daily Value *
Total Fat 6.6g11%
Saturated Fat 2.0g10%
Cholesterol 126.0mg42%
Sodium 520.6mg22%
Total Carbohydrate 9.9g4%
Dietary Fiber 0.2g1%
Sugars 6.2g
Protein 45.3g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This dish reheats very well. The flavors meld together over time, often tasting even better the next day.

Spice Level: The original recipe calls for 1 1/4 teaspoons of chili paste. If you plan to reheat the dish, consider reducing the amount of chili paste, as the heat intensifies upon standing.

Ingredient Note: Ensure the pork is trimmed of excess silver skin for best texture.

Keywords: chinese, pork tenderloin, fennel, leeks, stir fry, spicy, savory, garlic, ginger, soy sauce, honey, sesame oil, rice wine, chili paste, dinner, weeknight meal, asian cuisine, roasted pork
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