READY IN 1 hr

Shichimi-Seared Pork Tenderloin

Read Reviews (5)

"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." — Ryan Nomura

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.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Reviews More Reviews

Apr 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).

—DiamondGirl amanecer

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Aug 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!!

—AngelaSmangela

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5 Ratings

Apr 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.

—kedakai

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Jan 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.

—tiger

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Dec 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 !

—Montreal foodie

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Nutrition

Calories
718 kcal
36%

Carbohydrates
10.6 g
3%

Cholesterol
249 mg
83%

Fat
50.8 g
78%

Fiber
2.2 g
9%

Protein
51.1 g
102%

Sodium
705 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shichimi-Seared Pork Tenderloin

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 718
Calories from Fat: 457

% Daily Value *
Total Fat 50.8g 78 %
Saturated Fat 25.1g 126 %
Cholesterol 249mg 83 %
Sodium 705mg 28 %
** Potassium 1120mg 31 %
Total Carbohydrates 10.6g 3 %
Dietary Fiber 2.2g 9 %
Protein 51.1g 102 %
Sugars 1.7g
** Vitamin A 46 %
** Vitamin C 8 %
** Calcium 18 %
** Iron 42 %
** Thiamin 226 %
** Niacin 192 %
** Vitamin B6 123 %
** Magnesium 40 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.