Servings: 6
Prep Time: 20 Min.
Cook Time: 20 Min.
Chill Time: 8 Hr.

+ 3/4 to 1 1/4 lb. pork tenderloin, trimmed
+ salt and pepper
+ 6 Tbsp. lemon juice
+ 1/4 c. kimchi base , or another Asian hot sauce*
+ 2 Tbsp. extra virgin olive oil
+ 2 c. arugula
+ 1 nectarine, (under ripe) pitted and thinly sliced
+ 1/3 c. mayonnaise
+ 6 rice spring rolls wrappers
+ 1 head radicchio, Treviso, halved and cored
+ 1/2 c. mint, torn into small pieces

+ 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.

1. Preheat oven to 350°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 min. per side, until browned.
2. Place pork tenderloin in a roasting pan and bake in the oven until the internal temperature on a thermometer reads between 145°F. (medium rare) and 160°F. (medium), about 15-18 min. Remove pork from the oven and cool to room temperature. Wrap tightly and refrigerate overnight.
3. In a small bowl, whisk together lemon juice, "The Chee" sauce (or kimchi base), and olive oil. Toss 1/4 c. of lemon-chee dressing with arugula and nectarines. Season with salt.
4. 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.
5. Place spring roll pieces cut side down on a serving platter, and drizzle with lemon-chee mayo.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com