3/4 to 1 1/4 pounds pork tenderloin, trimmed
Salt and pepper
6 tablespoons lemon juice
1/4 cup 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 rice spring rolls wrappers
1 head radicchio, Treviso, halved and cored
1/2 cup mint, torn into small pieces
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.
Yield: 6 rolls