Shichimi-Seared Pork Tenderloin

Shichimi-Seared Pork Tenderloin

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Ryan Nomura
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

Share It

Reviews (5)

Rate This Recipe
DiamondGirl amanecer
9

DiamondGirl amanecer

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

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

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.

More Reviews

Similar Recipes

Pork Tenderloin alla Napoli
(167)

Pork Tenderloin alla Napoli

Apricot Pork Tenderloin
(58)

Apricot Pork Tenderloin

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing
(36)

Pan Roasted Pork Tenderloin with a Blue Cheese and Olive Stuffing

Porcini Pork Tenderloin
(40)

Porcini Pork Tenderloin

Mustard Pomegranate Pork Tenderloin
(33)

Mustard Pomegranate Pork Tenderloin

Pork Tenderloin with Balsamic Plum Reduction
(30)

Pork Tenderloin with Balsamic Plum Reduction

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pork Tenderloin alla Napoli

>

next recipe:

Mushroom and Chorizo-Stuffed Pork Tenderloin