Rating: 4.5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Pork:
For the Sauce:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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

718 calories; protein 51.1g; carbohydrates 10.6g; fat 50.8g; cholesterol 249.2mg; sodium 705.5mg. Full Nutrition
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