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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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2011
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 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). Read More
(10)

Most helpful critical review

Rating: 1 stars
01/30/2013
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. And too salty with both miso and soya. All I could taste was "bright" and "acid" and "salty" with no warmth even after adding the butter. I notice that most other positive reviews used salmon...maybe that oil would help to counter the brightness of the sauce but not for pork. I was embarrassed to serve this to my wife. I was looking forward to cooking this all week but had to file this one under "not again." Maybe with some tweaks like using a miso paste with the sirchimi and sesame instead of in the sauce and using only one acidic ingredient (wine) it might be good. I made this as written except added only a little soya into the sauce. Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/04/2011
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 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). Read More
(10)
Rating: 5 stars
08/16/2011
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 tasty!! Read More
(3)
Rating: 5 stars
04/04/2012
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. It was a bit spicy for her. Will def. try again with salmon. Read More
(1)
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Rating: 1 stars
01/30/2013
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. And too salty with both miso and soya. All I could taste was "bright" and "acid" and "salty" with no warmth even after adding the butter. I notice that most other positive reviews used salmon...maybe that oil would help to counter the brightness of the sauce but not for pork. I was embarrassed to serve this to my wife. I was looking forward to cooking this all week but had to file this one under "not again." Maybe with some tweaks like using a miso paste with the sirchimi and sesame instead of in the sauce and using only one acidic ingredient (wine) it might be good. I made this as written except added only a little soya into the sauce. Read More
Rating: 5 stars
06/30/2014
loved it Read More
Rating: 5 stars
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! Read More
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Rating: 5 stars
01/03/2018
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 togarashi since I live in a small town with no Asian grocery. Read More
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