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Shichimi-Seared Pork Tenderloin

By: 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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Prep Time:
30 Min
Cook Time:
30 Min
Ready In:
1 Hr

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Original Recipe Yield 8 servings
 

Ingredients

  • For the Pork:
  • 1/4 cup white sesame seeds
  • 1/4 cup black sesame seeds
  • 2 tablespoons shichimi togarashi (Japanese 7 spice)
  • 4 pounds pork tenderloins
  • Kosher salt
  • 2 tablespoons canola oil
  •  
  • For the Sauce:
  • 3 shallots, minced
  • 2 tablespoons minced fresh ginger
  • 3/4 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

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 150 degrees F (65 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
  4. 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.
  5. To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 751 | Total Fat: 55.1g | Cholesterol: 253mg

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