RECIPE: Please help me make this good (and quick) meal into "great". REC:Chile-Peanut Pork Tenderloin

RECIPE:
D

deb-in-mi

Well-known member
Made this last night. Good - but I think it has more potential! Your suggestions please:)

Chile-garlic paste also can be used. The creamy peanut sauce can be made ahead and refrigerated for a day or two.

Chile-Peanut Pork Tenderloin

1/2 cup reduced-sodium chicken broth

3 T. chunky peanut butter

3 T. hoisin sauce

1 to 2 tsp. chili-garlic sauce (or paste)

10 oz. pork tenderloin, sliced ¼ inch thick

2 tsp. dark sesame oil (I used what I had on hand – reg.)

2 cups hot cooked rice

1/4 cup diagonally sliced green onions

1. In small bowl, stir together broth, peanut butter, hoisin sauce and chili-garlic sauce.

2. In medium bowl, toss pork with sesame oil. Heat large nonstick skillet over med.high heat until hot. Add pork; cook 3 minutes or until browned and pale pink in center. Stir in peanut sauce; cook 2 minutes or until heated through. Serve pork over rice; sprinkle with green onions.

Source: Cooking pleasures magazine, Feb/Mar 2006

 
I would add a little seasoned rice vinegar and some fresh chopped cilantro...

maybe a little chopped cuke for a nice crunch. You might serve it on noodles that have been tossed with some more of the peanut sauce. It sounds good, and I have a couple tenderloins in the freezer.

 
Difficult with those ingredients, but here's a guess

I think there's some salt missing there. For how many people is this? I would definitely use more meat and more peanut butter, also more chilli-garlic sauce.

Otherwise this one is difficult, unless one makes the recipe. What about adding soy sauce?

 
Look at the ingredients in this and adapt- T&T Pork Tenderloin W/a Peanut-Sesame Crust & Plum Sauce

Deb, this is a GREAT recipe that originally came from a chef here on Kauai named Jean-Marie Josselin- I have made it many times and it is terrific. Not quick like your other recipe but perhaps you can see the combination of ingredients and adapt your recipe a bit or adapt this one to be easier. The plum sauce in this one can be made ahead of time.

PORK TENDERLOIN WITH A PEANUT-SESAME CRUST AND PLUM SAUCE serves 4

Plum Sauce (makes 2 c):
1 c dry red wine (Cabernet or Pinot Noir)
1 c Plum Wine
1 c Rice cooking wine (Mirin)
1 c seeded and quartered ripe red plums
2 c strong chicken stock cooked down to 1 c or 1 c stock from demi-glace
1 tsp chopped fresh ginger
1 tsp chopped crystallized ginger
salt and pepper to taste

In a small saucepan, combine the wines and plums. Bring to a boil and reduce it by 2/3. Transfer to a processor and puree. Return the sauce to the saucepan and add the demi-glace or stock and fresh ginger. Bring to a boil, reduce the heat, and simmer for about 10 minutes. Pass sauce through a fine strainer, pressing firmly to extract all the juices. Add the crystallized ginger, season with salt and pepper to taste, and serve with the pork. NOTE: if using stock, you may need to thicken with cornstarch. Mix 1 Tbs.. of cornstarch with a little cold water. Stir the mixture slowly into the sauce and bring to a simmer. The sauce should thicken to coat the back of a wooden spoon.

Pork Tenderloin:

2- 10-oz pork tenderloins
1 tbsp. ground cumin
1 tbsp. salt
1 tbsp. ground ginger
1-1/2 c dry bread crumbs
1/3 c toasted sesame seeds
1/3 cream-style peanut butter
3/4 c (1 stick) unsalted butter, softened

Season pork on all sides with cumin, salt and ginger. Let sit for 1 hour. In a mixing bowl, combine bread crumbs, sesame seeds, peanut butter and butter. Mix well. In a sauté pan filmed with oil, sear the pork on all sides. Cut into 8 medallions. Put in baking pan and pre-heat oven to 350º. Cover top of pork with the butter mix. Bake uncovered until medium rare, about 20 minutes. Serve with Plum Sauce.

 
Sounds terrific. But a question about the ingredients...

I've never seen plum wine? Do you know where I could find this?

Thanks Cathy - you always have such incredible recipes:)

Deb

 
thoughts

I would add some of the following:
* either toasted sesame seeds or toasted crushed peanuts.
* grated/chopped fresh ginger.
* a couple of crushed/chopped garlic cloves.

 
Deb, plum wine is sweet, has a screw top and is found here everywhere wine is sold

If you cannot find it at a wine shop, perhaps a Japanese market will know where to get it (our grocery stores sell wine/liquor here but I don't know about MI.) I have never substituted anything for plum wine but maybe either a sweet sake and use more plums or a medium sweet sherry with the amount of plums in the recipe.

I hope you can try to create a dish that will work for you!

 
...oh, but it is so much more...

During the season in Japan, the fronts of the grocery stores have displays with big bags of hard green plums about the size of big walnuts(not to be eaten), rock sugar, grain alcohol, and huge jars. Everyone... well...probabaly not "everyone" but I sure did...buys this combination and takes it home to make plum wine for the year. Very easy and very traditional. It soaks together for a year before it's ready....so starting the new jar means you can break into the old jar. The plums are now beautifully edible...and potent... and the wine is to die for. I still have my last jar that has made the move from Japan to Hawai'i and now to California. I dole it out like liquid gold. But come to think of it, the lid does screw off!

 
Pat, that sounds wonderful...

I think I can probably figure out what you do with these ingredients (I'm thinking Rumtopf--LOL--BTW, mine was TO DIE FOR! this year). Would you post the recipe and do you have a suggestion for what type of plum we can sub for the little green Japanese rocks? I'd love to try this. And I promise to use a screw top lid. : )

 
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