- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon red wine vingear
- 1 teaspoon Chinese 5 spice
- 1 pork loin (about 1 1/4 pound)
- olive oil, for cooking
- 1 large bulb fennel (anise)
- 1 Persian cucumber
- 2 ruby grapefruit or other seasonal citrus fruit, segmented, reserving juices
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chardonnay or rice wine vinegar
- 6-8 mint leaves, torn
- Warm the honey and blend with the soy, red wine vinegar and spice.
- Trim the pork loin and place in a zip lock bag. Add the marinade, seal and massage mixture all over loin. Refrigerate 1 hour or overnight.
- Preheat oven to 375°F.
- Heat an ovenproof pan over medium high heat; add a few tablespoons of oil and cook pork on all sides to just brown. Transfer to the oven and cook to an internal temperature of 145°F, about 15 minutes. It’s wonderful if still left just a little pink inside. Transfer to a plate, cover loosely with foil and allow to rest for 5-10 minutes.
- While the pork is resting, slice the fennel and cucumber very thinly on a mandolin or with a very sharp knife. Place in a bowl; add a few of the fennel fronds and the segmented fruit.
- Whisk the oil, vinegar and reserved juices and toss through the salad with the mint.
- Slice the pork, add to the salad and serve with chilled Pinot Noir such as the Australian Yering Station, and some hot crusty bread!