Pistachio-Crusted Pork with Plum Sauce and Fried Leeks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Garden Restaurant in London's Gatwick Airport Hilton hotel serves a pistachio-crusted pork loin in plum sauce that's just delicious, Pete Koronis of Clayton, Missouri. I'd really like to try making it. Ingredients:
1/2 cup chicken stock or canned low-salt chicken broth |
1/3 cup oyster sauce |
1/3 cup plum sauce |
1/4 cup mirin (sweet japanese rice wine) |
1/4 cup orange juice |
2 tablespoons chili-garlic sauce |
3 kaffir lime leaves |
1 tablespoon apple cider vinegar |
1 tablespoon sugar |
1 tablespoon oriental sesame oil |
1 1/2 pounds pork tenderloin, cut into 12 rounds (each about 1 1/2 inches thick) |
1/2 cup (about 4 ounces) roasted natural pistachios, finely chopped |
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 4 pieces |
crispy fried leeks (optional) |
Directions:
1. Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
2. Preheat oven to 350°F. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
3. Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
4. *Available at Asian markets and in the Asian foods section of many supermarkets.
5. **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
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