PISTACHIO-CRUSTED PORK WITH PLUM SAUCE AND FRIED LEEKS
Here's an impressive dish that looks like you spent all day preparing it. It's especially deceiving because you can make the sauce 3 days ahead. It's from the Garden Restaurant at the Gatwick Airport Hilton Hotel in London. Be sure to have your oil hot when making the crispy leeks, otherwise they can get soggy.
Provided by lazyme
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
- Preheat oven to 350°F Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
- Slice the tenderloins into medallions.
- Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
- Crispy Fried Leeks:.
- Cut leeks into matchstick-size strips, white and pale green parts only.
- Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
- **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
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Damir Ubishev
[email protected]Definitely a keeper!
Anotida Tiyani
[email protected]Amazing!
crazy tree
[email protected]The pork was a bit dry, but the crust was good. The plum sauce was also a bit too sweet for my taste.
Jon Kelmendi
[email protected]This dish was delicious! The pork was tender and juicy, and the crust was perfectly crispy. The plum sauce was also very good, and it really complemented the pork. I would definitely recommend this dish to anyone looking for a flavorful and easy-to-m
O Neal
[email protected]I had a hard time finding pistachio crumbs, so I used crushed pistachios instead. The crust still turned out great and the pork was very flavorful. The plum sauce was also delicious. I would definitely make this dish again, but I would use pistachio
Oli Vai
[email protected]This dish was a bit too sweet for my taste. The plum sauce was overpowering and the pork was a bit dry. I think I would have preferred a more savory sauce.
Avalos Williams
[email protected]The pistachio crust on this pork was amazing! It was so flavorful and crispy. The pork itself was cooked perfectly and was very juicy. The plum sauce was also delicious and really complemented the pork. I would definitely make this dish again.
Rayden Hagen
[email protected]This dish was easy to make and turned out great! The pork was tender and flavorful, and the crust was crispy and delicious. The plum sauce was the perfect addition, adding a bit of sweetness and tang. I would definitely make this dish again.
Afra Bhatti
[email protected]I'm not a big fan of pork, but this dish was amazing! The pistachio crust was so flavorful and the pork was cooked to perfection. The plum sauce was also delicious and really complemented the pork. I would definitely recommend this dish to anyone, ev
David NNaemeka
[email protected]This pistachio-crusted pork dish was a hit with my family! The pork was tender and juicy, and the crust was perfectly crispy. The plum sauce added a delicious sweetness and tang, and the fried leeks were the perfect finishing touch. I will definitely