The award-winning chef takes us through her recipe step by step
Are you a visual learner? Or do you just like looking at pictures of food? Either way, you’ll love what we have for you today. Below, you can see how Chef Stephanie Izard (from Chicago’s Girl & The Goat and Little Goat Restaurants) prepares her custom Pork Tenderloin Spring Rolls.
This hot and tangy, Asian-inspired recipe can be served sliced up for an appetizer or as an entire roll for an entrée. Either way, preparation is simple, especially with the photo demonstration below – and you and your guests will love them.
The complete list of ingredients and recipe is available here.
Preparation the night before. 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.
Preparation the night before. Place pork tenderloin in a roasting pan and bake in the oven until the internal temperature on a thermometer reaches between 145 degrees F and 160 degrees F – about 15 -18 minutes.
Remove pork from the oven and cool to room temperature. Wrap tightly and refrigerate overnight.
Day-of preparation. In a small bowl, whisk together lemon juice, “The Chee” sauce (or kimchi base/alternative hot Asian sauce), and olive oil. Season with salt. Toss 1/4 cup lemon-chee dressing with arugula and nectarines. Season with salt. Mix remaining lemon-chee dressing with mayonnaise and set aside.
Fill a small bowl with room-temperature water. Working with one spring roll wrapper at a time, soak wrapper in a 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.
Step 6, Part I
Top with arugula salad and roll up the spring roll wrapper tightly.
Step 6, Part II
Slice wrapper into 6 pieces. Repeat with remaining spring roll wrappers.
The Final Product
Place spring roll pieces cut side down on a serving platter and drizzle with lemon-chee mayo.
For an easy step-by-step reference for this recipe, visit http://on.fb.me/189pbqa.