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Shichimi-Seared Pork Tenderloin

Shichimi-Seared Pork Tenderloin

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Ryan Nomura

Ryan Nomura

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 718 kcal
  • 36%
  • Fat:
  • 50.8 g
  • 78%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 51.1 g
  • 102%
  • Cholesterol:
  • 249 mg
  • 83%
  • Sodium:
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.
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Reviews

DiamondGirl amanecer
9

DiamondGirl amanecer

4/4/2011

I made this recipe without shichimi togarashi and used salmon. I loved the idea of coating salmon (pork) in sesame seeds. The sauce is great here. Because miso paste is salty enough, I used just 1 tbs soy sauce. 1/2 cup butter was enough for me too. And I don`t care for ginger so much, so used just a little. The sauce goes great on anything, even as a salad dressing (I had leftovers and used it this way).

AngelaSmangela
3

AngelaSmangela

8/16/2011

This recipe was exactly what I was hoping for. I did however use salmon instead of pork. I also added some straw mushrooms to the miso butter and served it with a side of Japanese rice. Very tasty!!

kedakai
1

kedakai

4/4/2012

Followed the recipe to a T. Didn't add any more salt to the sauce. I also used sake for my dry white wine. My husband and I loved it but I had to cut away the edges for my 4 yr old daughter. It was a bit spicy for her. Will def. try again with salmon.

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