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My review
Shichimi-Seared Pork Tenderloin
66
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
1 h servings 718Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 77 Ratings
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Most helpful positive review
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...
Most helpful critical review
1/30/2013
Sorry, I wanted to like this, but...terrible balance in the flavors. The meat is just spicy, but not balanced with depth. The sauce was awful. Too acidic with the lime juice AND white wine. ...
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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...
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 tas...
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. ...
1/3/2018
EXCELLENT! Followed recipe exactly, except only use half the butter in the sauce. Had a 1.3 pound tenderloin and cooked for 20 minutes. Nice and pink at 140 degrees. And thanks to Amazon for the...
1/30/2013
Sorry, I wanted to like this, but...terrible balance in the flavors. The meat is just spicy, but not balanced with depth. The sauce was awful. Too acidic with the lime juice AND white wine. ...
12/29/2012
It was awesome ! Had big challenges finding the shichimi togarashi in our area (found it at Olives & Spices at Marché Jean-Talon, Montreal); however it made it all worth the while !