1/4cupStephanie Izard “The Chee” saucecan also use kimchi base or another Asian hot sauce*
2tablespoonsextra virgin olive oil
2cupsarugula
1nectarineunder ripe, pitted and thinly sliced
1/3cupmayonnaise
6spring rollrice paper wrappers
1head radicchio Trevisohalved and cored
1/2cupminttorn 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.