ironchef
Executive Chef
Shichimi is a Japanese Chili spice mixture. You should be able to find it at most Asian markets or any large supermarket that has a good supply of Asian foods.
Sesame and Shichimi Seared Pork Tenderloin with Miso-Ginger-Lime Butter Sauce
Yield: 6-8 Servings
Ingredients:
For the Pork:
4 lbs. Pork Tenderloin
1/4 c. White Sesame Seeds
1/4 c. Black Sesame Seeds
2 Tbsp. Togarashi Shichimi
Kosher Salt
2-3 Tbsp. Canola Oil
For the Sauce:
3 Shallots, minced
2 Tbsp. Ginger, finely chopped
3/4 c. Dry White Wine
2 Tbsp. Fresh Lime Juice
2 Tbsp. Kikkoman Brand Soy Sauce
3 Tbsp. White Miso Paste
1 c. Heavy Cream
1 c. Unsalted butter, chilled and cut into 1" cubes
Kosher Salt to taste
Method:
For the Sauce:
In a medium saucepan, combine the shallots, ginger, lime juice, and white wine. Bring to a boil, then simmer and reduce until approximately 2 Tbsp. of liquid remains. Add the cream and gently reduce by half. Whisk in the miso and soy sauce and transfer to a blender. Blend the sauce (use the lowest setting) while slowly adding the butter, a few cubes at a time until it is all incorporated. Season to taste with salt and keep warm.
For the Pork:
Pre-heat oven to 400 degrees. Combine the sesame seeds and shichimi and mix well. Season the tenderloins with salt on all sides. Sprinkle or roll the tenderloins with the sesame mixture, then press it into the pork so that it sticks. Heat the oil in a large saute pan until the oil is lightly smoking. Add the tenderloin to the pan, and quickly sear on all sides (about 45 seconds-1 minute) until golden brown. Transfer to a sheet pan and roast in the oven until medium to medium-well doness, about 20-25 minutes or until the internal temperature reaches 150 degrees. Remove pork from the oven and place on a cutting board to rest for about 5 minutes. Slice pork into medallions, and serve immediately with the sauce.
Sesame and Shichimi Seared Pork Tenderloin with Miso-Ginger-Lime Butter Sauce
Yield: 6-8 Servings
Ingredients:
For the Pork:
4 lbs. Pork Tenderloin
1/4 c. White Sesame Seeds
1/4 c. Black Sesame Seeds
2 Tbsp. Togarashi Shichimi
Kosher Salt
2-3 Tbsp. Canola Oil
For the Sauce:
3 Shallots, minced
2 Tbsp. Ginger, finely chopped
3/4 c. Dry White Wine
2 Tbsp. Fresh Lime Juice
2 Tbsp. Kikkoman Brand Soy Sauce
3 Tbsp. White Miso Paste
1 c. Heavy Cream
1 c. Unsalted butter, chilled and cut into 1" cubes
Kosher Salt to taste
Method:
For the Sauce:
In a medium saucepan, combine the shallots, ginger, lime juice, and white wine. Bring to a boil, then simmer and reduce until approximately 2 Tbsp. of liquid remains. Add the cream and gently reduce by half. Whisk in the miso and soy sauce and transfer to a blender. Blend the sauce (use the lowest setting) while slowly adding the butter, a few cubes at a time until it is all incorporated. Season to taste with salt and keep warm.
For the Pork:
Pre-heat oven to 400 degrees. Combine the sesame seeds and shichimi and mix well. Season the tenderloins with salt on all sides. Sprinkle or roll the tenderloins with the sesame mixture, then press it into the pork so that it sticks. Heat the oil in a large saute pan until the oil is lightly smoking. Add the tenderloin to the pan, and quickly sear on all sides (about 45 seconds-1 minute) until golden brown. Transfer to a sheet pan and roast in the oven until medium to medium-well doness, about 20-25 minutes or until the internal temperature reaches 150 degrees. Remove pork from the oven and place on a cutting board to rest for about 5 minutes. Slice pork into medallions, and serve immediately with the sauce.
