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+ servings

Pork Tenderloin Spring Rolls

Servings: 6 rolls
Author: Toni Anderson

Ingredients

  • 3/4 to 1 1/4 pounds pork tenderloin trimmed
  • Salt and pepper
  • 6 tablespoons lemon juice
  • 1/4 cup Stephanie Izard “The Chee” sauce can also use kimchi base or another Asian hot sauce*
  • 2 tablespoons extra virgin olive oil
  • 2 cups arugula
  • 1 nectarine under ripe, pitted and thinly sliced
  • 1/3 cup mayonnaise
  • 6 spring roll rice paper wrappers
  • 1 head radicchio Treviso halved and cored
  • 1/2 cup mint torn into small pieces

Instructions

  • Preheat oven to 350 degrees F.
  • Heat a large skillet over medium-high heat.
  • Evenly season pork tenderloin with salt and pepper.
  • Sear all sides of the tenderloin, about 1-2 minutes per side, until browned.
  • Place pork tenderloin in a roasting pan and bake in the oven until the internal temperature on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 15-18 minutes.
  • Remove pork from the oven and cool to room temperature. Wrap tightly and refrigerate overnight.
  • In a small bowl, whisk together lemon juice, “The Chee” sauce (or kimchi base), and olive oil. Season with salt.
  • Toss 1/4 cup of lemon-chee dressing with arugula and nectarines. Season with salt.
  • Mix remaining lemon-chee dressing with mayonnaise and set aside.
  • Remove pork from fridge and cut 12 very thin slices on a slight diagonal.
  • Fill a small bowl with room temperature water. Working with one spring roll wrapper at a time, soak wrapper in bowl of water until softened.
  • Lay wrapper flat onto a clean work surface.
  • Lay 2 leaves of radicchio Treviso on top of wrapper, then some mint and two pieces of pork tenderloin.
  • Top with arugula salad and roll up the spring roll wrapper tightly and slice into 6 pieces.
  • Repeat with remaining spring roll wrappers.
  • Place spring roll pieces cut side down on a serving platter, and drizzle with lemon-chee mayo.

Notes

*You can find Kimchi base or an alternative Asian hot sauce (i.e. Sriracha) in the ethnic or Asian section of most major supermarkets, or in any Asian specialty markets.