|Pork tenderloin with mustard sauce. (prepared by Jill Wilcox,CRAIG GLOVER/QMI AGENCY)
Pork tenderloin continues to be a meat that I turn to when I want something that can be prepared quickly, and that can lend itself to a wide range of ingredients from a multitude of cuisines. I also like the fact that it is very lean.
This week I’m looking to the Korean kitchen to give the pork a wonderful sweet, salty, sour and hot flavour combination that is so indicative of this cuisine.
The key ingredients in this recipe are common to many Asian cuisines, including: soy sauce, ginger, rice vinegar and sesame oil. It’s the sesame that really shines in the following recipe.
The pork is marinated then browned on top of the stove, before being finished in the oven. The marinade is brought to the boil and slightly reduced to be served with the sliced meat.
I like to serve this pork with steamed rice that has been garnished with a bit of orange zest. Korean kimchi, which is a fermented, spicy cabbage is also a terrific accompaniment. It can be found in many Asian stores.
KOREAN-STYLE PORK TENDERLOIN
1/4 c. (50 ml) soy sauce (preferably Kikkoman)
1 tbsp. (15 ml) dark soy sauce
1 green onion, minced
2 tbsp. (25 ml) brown sugar
1 tbsp. (15 ml) minced fresh ginger
2 tbsp. (25 ml) rice vinegar
1 tbsp. (15 ml) dark sesame oil
*1 tsp. (5 ml) chili paste such as Siracha or Sambal
2 large cloves garlic, minced
1 tbsp. (15 ml) ground toasted sesame seeds
1-1/2 lb. (750 ml) pork tenderloin trimmed
2 tsp. (10 ml) vegetable oil
additional toasted sesame seeds for garnish
Combine the soy sauces, green onion, brown sugar, minced ginger, rice vinegar, sesame oil, chili paste, garlic and ground sesame seeds in a reseal able plastic bag. Add the tenderloin and marinate, refrigerated for at least 1 hour, turning several times. Remove meat from marinade. Reserve marinade.
Preheat oven to 425 F. Heat the oil in an oven proof, non-stick pan over medium-high heat. Brown the tenderloin on all sides.
Place the pan in the preheated oven and roast for about 15-20 minutes (turning several times) An instant read thermometer should read 150F . Remove from the oven, tent with foil and let rest for 5 minutes before carving.
While the meat is resting, bring the marinade to a boil in a small saucepan. Cook for about 4-5 minutes until slightly reduced. Carve the tenderloin on an angle. Garnish the pork with the sesame seeds. Serve with the reserved, cooked marinade.
* If you don’t have chili paste on hand, you can use dried red pepper flakes