Embedded Files
Prep time: 10 min
Cook time: 5 hour
Servings: 8
This dish is often prepared with a variety of mushrooms such as shiitake, oyster, or wood ear mushrooms, which add a unique texture and depth of flavor. The pork tenderloin is typically marinated in a mixture of soy sauce, garlic, ginger, and other Asian spices, then cooked to perfection, ensuring it remains moist and flavorful.
Ingredients
1-1/4 pound pork tenderloin
2 tsp sea salt
1/2 cup chicken stock
1 tbsp toasted sesame oil
1 tbsp tamari
1/2 tsp chilli garlic sauce
1/4 tsp agar agar
2 tbsp olive oil
1 tbsp minced fresh ginger
1 tbsp minced fresh garlic
2 portobello mushrooms
8 ounce sliced shiitake mushrooms
2 green onions, thinly sliced
1 tsp sesame seeds
Directions
About 1 hour before cooking, salt the pork all over and let it rest on a rack set in a rimmed baking dish.
In a small bowl, make the sauce: Stir together chicken stock, sesame oil, tamari, chili garlic sauce, and xanthan gum. Set aside.
When ready to cook, preheat the oven to 400°F (175°C). Position rack in center of oven. In a large ovenproof skillet, heat half of the olive oil over medium-high heat. Add the tenderloin and sear until golden brown all over, about 2 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part registers 135°F (57°C), 15 to 20 minutes. Transfer tenderloin to a work surface, loosely tent with foil and let rest for 10 minutes. Meanwhile, return the skillet with the remaining olive oil to the stovetop over medium heat. When oil is hot, add the ginger and garlic and cook, stirring, for about 1 minute. Add the mushrooms, stir and cook until mushrooms are tender, 5 to 6 minutes. Add the sauce, bring to a boil and cook, stirring, until the sauce is thick, glossy and fragrant, 3 to 5 minutes. Slice the rested pork, arrange on dinner plates, and top the mushroom gravy over the pork tenderloin. Garnish with the sesame seeds and green onion and serve.
Page updated
Google Sites
Report abuse