A great recipe- originally by Chef Jean-Marie Josselin of Kauai.
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.
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.