Grilled Pork Tenderloin with Spring Pea Sauce

Name: Grilled Pork Tenderloin with Spring Pea Sauce
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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Cooking tools:

Mortar and pestle
Coffee grinder
Blender
Fine-mesh sieve
Grill
Baking dish
Chef's knife
Cutting board
Pot
Saucepan
Stove
Measuring cup
Spoon
Paper towel

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