Soy-Marinated Pork Tenderloin With Shiitake Cream |
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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 6 |
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From the NY Times adapted from Bistro 43 in Des Moines. Recipe states that it goes well with a dollop of mashed sweet potatoes. This is an oven roasted pork recipe. Ingredients:
2 tablespoons ginger, chopped |
2 tablespoons cilantro, chopped |
2 tablespoons basil, chopped |
1/4 cup sake |
1/4 cup soy sauce |
1 (2 lb) pork tenderloin |
vegetable oil (or nonstick spray) |
1/2 cup shiitake mushroom, sliced |
2 tablespoons scallions, chopped |
1/2 cup heavy cream |
1/4 cup chicken stock |
salt |
pepper |
Directions:
1. Marinade:
2. In a blender combine ginger, cilantro, basil, sake and soy sauce. Puree until smooth.
3. Place pork in a large bowl and pour marinade over it. Cover and refrigerate for 4-6 hours.
4. To Make Pork Roast:.
5. Preheat oven to 350 degrees.
6. Coat bottom of a roasting pan with oil or nonstick spray.
7. Transfer pork from marinade to pan, reserving 1/4 cup marinade.
8. Roast pork until internal temperature reaches 150 degrees, about 50 minutes; do not overcook; center should remain slightly pink.
9. While pork is roasting prepare shitake cream.
10. To Make Shitake Cream:.
11. In a skillet over medium heat, heat 1 tablespoons oil and add mushrooms and scallions.
12. Saute until mushrooms are softened, about 2 minutes.
13. Add reserved marinade, heavy cream and chicken stock. Simmer until liquid is reduced to 3/4 of its original volume.
14. Season with salt and pepper to taste and keep warm.
15. Serve thinly sliced and spoon shitake cream sauce over slices. Goes well with sweet potatoes.
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