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Wok eggs, fried rice and hot Dry Noodles.
With this recipe, we intended to evoke the flavor and aroma of Italian porchetta. But pork tenderloin is remarkably lean and mild, so to compensate for the lack of fat (and therefore flavor), we introduce complexity with a bright, citrusy sauce and salad to perfectly complement the fennel seed and black pepper spice mix that seasons the meat. The tenderloins are quickly seared on the stovetop and finished in the oven before they’re sliced and served atop the salad, so you will need an oven-safe 12-inch skillet for this recipe.
tablespoon fennel seeds
teaspoons black peppercorns
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