Recipe Details

Pork Tenderloin Spring Rolls

Servings: 6


Cook to 145 F with 3 minute rest


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

Cooking Directions

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

Serving Suggestions

*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.

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

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