Shichimi-Seared Pork Tenderloin5 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“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.” - by Ryan Nomura
Original recipe yields 8 servings
- 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.
Amount Per Serving (8 total)
- 718 cal
- 50.8 g
- 10.6 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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..." See more 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)."
"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!!..." See more"
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