SHICHIMI-SEARED PORK TENDERLOIN
Asian flavors and French technique come together to make a great dish. You can also use chicken, scallops, or most types of hearty fish (i.e. tuna, salmon, etc.) to make this.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
- Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
- While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
- To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.
Nutrition Facts : Calories 717.8 calories, Carbohydrate 10.6 g, Cholesterol 249.2 mg, Fat 50.8 g, Fiber 2.2 g, Protein 51.1 g, SaturatedFat 25.1 g, Sodium 705.5 mg, Sugar 1.7 g
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Monica Bouve
[email protected]This recipe was a waste of time and ingredients.
munir han
[email protected]I didn't like the flavor of the shichimi spice blend. It was too spicy for my taste.
Md Sabbir7645
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler pork tenderloin recipe next time.
Rao Arslan
[email protected]I had a hard time finding shichimi spice blend, but I was able to find a good substitute online.
Aaliyah Blankenship
[email protected]I thought the pork was a little dry, but the shichimi spice blend was delicious.
Kolom Mondol
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it.
Monibabu Biswas
[email protected]I served this dish with a side of grilled pineapple, and it was a perfect combination.
Kajol Akhi
[email protected]This recipe is a great way to use up leftover pork tenderloin.
Saqib Kafeel
[email protected]I added some chopped green onions to the dish, and it gave it a nice pop of flavor.
Julian Watson
[email protected]I substituted chicken breasts for the pork tenderloin, and it turned out great!
Irma Beaupre
[email protected]This dish is definitely a keeper. I'll be making it again and again.
Tabassum Akter
[email protected]The pork was cooked perfectly. It was juicy and tender, and the shichimi spice blend gave it a delicious crust.
Tamisha Hollis
[email protected]I love how easy this recipe was to follow. I'm not the best cook, but I was able to make this dish without any problems.
Osama Waseem
[email protected]This pork tenderloin was a hit! The shichimi spice blend gave it a delicious and unique flavor. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.