Ingredients

2 pork tenderloins (about 12 ounces each)

fennel pollen (or dried fennel seeds ground using a mortar and
pestle or coffee grinder)

Pork Marinade
• 1 bottle (25.5 ounces/750 ml) cream sherry
• 1 bottle (25.5 ounces/750 ml) soy sauce
• 1 medium ginger root (sliced)
• 1 medium onion (peeled and sliced)
• 1 bunch fresh basil (leaves torn)
• 1 head of garlic (cut on the equator)

Mint Tea
• 1 medium onion (peeled and sliced)
• 1 bunch fresh mint
• 4 cups water

Pea Sauce
• 2 cups fresh peas (blanched)
• 1 cup mint tea
• 1⁄3 cup creme fraiche

Preparation

Combine all ingredients for the Pork Marinade in a flat-bottom, straight-sided dish.

Bring ingredients for the Mint Tea to a boil, simmer 3 to 5 minutes. Let cool. Strain mint and onion. Reserve liquid.

Combine peas and mint tea in blender. Puree and strain. Set aside creme fraiche.

Place pork in marinade for 4 hours. Remove and pat dry, then dust with fennel pollen. Grill 5 minutes per side or until done. Remove from heat and allow to rest for 5 minutes. To warm pea sauce, heat until it begins to bubble around the edges. Turn off the heat and add creme fraiche, stirring until incorporated. To serve, slice tenderloins and pour pea sauce around them.

Serves 4 to 6.