Prep 1 hr
Cook 4 hrs
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.
- 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
- In a blender combine ginger, cilantro, basil, sake and soy sauce. Puree until smooth.
- Place pork in a large bowl and pour marinade over it. Cover and refrigerate for 4-6 hours.
- To Make Pork Roast:.
- Preheat oven to 350 degrees.
- Coat bottom of a roasting pan with oil or nonstick spray.
- Transfer pork from marinade to pan, reserving 1/4 cup marinade.
- Roast pork until internal temperature reaches 150 degrees, about 50 minutes; do not overcook; center should remain slightly pink.
- While pork is roasting prepare shitake cream.
- To Make Shitake Cream:.
- In a skillet over medium heat, heat 1 tablespoons oil and add mushrooms and scallions.
- Saute until mushrooms are softened, about 2 minutes.
- Add reserved marinade, heavy cream and chicken stock. Simmer until liquid is reduced to 3/4 of its original volume.
- Season with salt and pepper to taste and keep warm.
- Serve thinly sliced and spoon shitake cream sauce over slices. Goes well with sweet potatoes.
This was a pretty good recipe! I found it a little bit too salty, though. We did not use sake (used diluted rice wine vinegar instead). We're making it again, and will reduce how much soy sauce we use.