In a large skillet, heat the olive oil on high and sear the loins for 2 to 3 minutes on each side or until rare and almost dark. Remove from heat and keep warm.

In a medium-sized saucepan, heat the wine. Add the ginger, sugar, and chili oil, stirring to dissolve the sugar. Mix in the tamari and remove from heat.

Glaze the loins with the tamari mixture. In a medium-sized bowl, toss together the sprouts, cucumbers, green onions, and vinegar.

Place 1/4 cup sprout salad in the center of each plate. Place 1 loin on top of the sprouts and garnish with the wasabi sauce, pickled ginger, enoki mushrooms, and sesame seeds. Serve immediately.