Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
For the Pork:
white sesame seeds
black sesame seeds
shichimi togarashi (Japanese 7 spice)
For the Sauce:
minced fresh ginger
dry white wine
fresh lime juice
white miso paste
cold, unsalted butter, cut into 1-inch cubes
Kosher salt to taste
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).
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.
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!!
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.
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 !
* Percent Daily Values are based on a 2,000 calorie diet.
Shichimi-Seared Pork Tenderloin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 457
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
Watch how to prepare a succulent herb-crusted pork tenderloin.
See how to make an incredibly easy pork tenderloin with black cherry sauce.
See how to make pork tenderloin stuffed with herbs, garlic, and currants.