Name: Shichimi-Seared Pork Tenderloin recipe
Ingredients: ¼ cup white sesame seeds;¼ cup black sesame seeds;2 tablespoons shichimi togarashi (Japanese 7 spice);4 pounds pork tenderloins;Kosher salt;2 tablespoons canola oil;3 shallots, minced;2 tablespoons minced fresh ginger;¾ cup dry white wine;2 tablespoons fresh lime juice;1 cup whipping cream;2 tablespoons soy sauce;3 tablespoons white miso paste;1 cup cold, unsalted butter, cut into 1-inch cubes;Kosher salt to taste

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Ingredients

¼ cup white sesame seeds ¼ cup black sesame seeds 2 tablespoons shichimi togarashi (Japanese 7 spice) 4 pounds pork tenderloins Kosher salt 2 tablespoons canola oil 3 shallots, minced 2 tablespoons minced fresh ginger ¾ cup dry white wine 2 tablespoons fresh lime juice 1 cup whipping cream 2 tablespoons soy sauce 3 tablespoons white miso paste 1 cup cold, unsalted butter, cut into 1-inch cubes Kosher salt to taste

Nutrition Info

717.8 calories carbohydrate: 10.6 g cholesterol: 249.2 mg fat: 50.8 g fiber: 2.2 g protein: 51.1 g saturatedFat: 25.1 g servingSize: - sodium: 705.5 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

8 servings

Recipe Note

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.

Alternatives to this recipe

Shichimi-Seared Pork Tenderloin