Grilled Pork Tenderloin with Spring Pea Sauce - Uwajimaya

Name: Grilled Pork Tenderloin with Spring Pea Sauce - Uwajimaya
Ingredients: 2 pork tenderloins (about 12 ounces each); fennel pollen (or dried fennel seeds ground using a mortar and pestle or coffee grinder); • 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); • 1 bunch fresh mint; • 4 cups water; • 2 cups fresh peas (blanched); • 1 cup mint tea; • 1⁄3 cup creme fraiche

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Ingredients

2 pork tenderloins (about 12 ounces each)
fennel pollen (or dried fennel seeds ground using a mortar and pestle or coffee grinder)
• 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)
• 1 bunch fresh mint
• 4 cups water
• 2 cups fresh peas (blanched)
• 1 cup mint tea
• 1⁄3 cup creme fraiche