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How to Make Shichimi-Seared Pork Tenderloin - A Step-by-Step Guide

If you're in the mood for an impressive yet easy-to-make dinner, look no further than this Shichimi-Seared Pork Tenderloin recipe. The combination of savory and spicy flavors from the shichimi togarashi seasoning paired with the tender and juicy pork tenderloin makes for a truly delicious dish. This recipe is perfect for a special occasion or for whenever you want to impress your dinner guests with a satisfying and flavorful meal.

Shichimi togarashi is a Japanese spice blend that typi...

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Ingredients

  • ¼ cup white sesame seeds
  • ¼ cup black sesame seeds
  • 2 tablespoons shichimi togarashi (Japanese 7 spice)
  • 4 pounds pork tenderloins
  • Kosher salt
  • 2 tablespoons canola oil
  • 3 shallots, minced
  • 2 tablespoons minced fresh ginger
  • ¾ cup dry white wine
  • 2 tablespoons fresh lime juice
  • 1 cup whipping cream
  • 2 tablespoons soy sauce
  • 3 tablespoons white miso paste
  • 1 cup cold, unsalted butter, cut into 1-inch cubes
  • Kosher salt to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
  • Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
  • While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
  • To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

    • Nutrition

    718 cal.

    • Total Fat: 51g
    • Saturated Fat: 25g
    • Cholesterol: 249mg
    • Sodium: 706mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 51g
    • Vitamin C: 5mg
    • Calcium: 145mg
    • Iron: 4mg
    • Potassium: 1120mg

    Categories

    Japanese recipes
    Pork recipes
    Main recipes
    Spices recipes
    Seared recipes