For a deeper sesame flavor, toast the sesame seeds in a dry pan over medium heat for a few minutes until fragrant, before combining with the shichimi togarashi. Be careful not to overcook the pork tenderloin, as it can become dry. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C). If the sauce becomes too thick, add a tablespoon of hot water at a time until it reaches your desired consistency. Alternatively, for a richer sauce, you can use brown butter. The miso-butter sauce can be made ahead of time and gently reheated before serving. Do not boil the sauce after adding the butter, as it may separate.
Shichimi-Seared Pork Tenderloin
-
PREP TIME30 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs
-
SERVING8 People
-
VIEWS24
Embark on a culinary journey where Asian zest meets French finesse. Tender pork tenderloin, cloaked in a fiery shichimi-sesame crust, is paired with a luscious, umami-rich beurre blanc. This dish is an explosion of flavor and texture, perfect for an elegant dinner or a special occasion. Feel free to experiment with chicken, scallops, or hearty fish like tuna or salmon for a delightful twist.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate11 g
-
Cholesterol249 mg
-
Fiber2 g
-
Protein51 g
-
Saturated Fat25 g
-
Sodium706 mg
-
Sugar2 g
-
Fat51 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (200°C). (5 minutes)
02
StepIn a large skillet, heat canola oil over medium-high heat until shimmering. (2 minutes)
03
StepIn a shallow dish, combine white sesame seeds, black sesame seeds, and shichimi togarashi. Season pork tenderloins generously with kosher salt. Press each tenderloin into the sesame mixture, ensuring an even coating on all sides. (5 minutes)
04
StepSear the coated tenderloins in the hot skillet for about 1 minute per side, until golden brown and crusty. (4 minutes)
05
StepTransfer the seared tenderloins to a baking sheet and bake in the preheated oven until the internal temperature reaches 145°F (63°C), about 20-25 minutes. Use a meat thermometer for accuracy. (25 minutes)
06
StepRemove pork from oven and let rest for 5 minutes in a warm place before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (5 minutes)
07
StepWhile the pork is roasting, prepare the sauce. In a small saucepan over medium-high heat, combine minced shallots, ginger, lime juice, and white wine. Simmer until the liquid has reduced to approximately 2 tablespoons. (10 minutes)
08
StepAdd heavy cream to the saucepan and continue to simmer until the sauce has reduced by half and thickened slightly. (8 minutes)
09
StepPour the reduced cream mixture into a blender. Add soy sauce and white miso paste. Blend on low speed for 10 seconds to combine. With the blender running on low, slowly add the cold butter, a few cubes at a time, until fully emulsified and the sauce is smooth and velvety. (5 minutes)
10
StepSeason the sauce to taste with kosher salt. Keep warm until ready to serve.
11
StepTo serve, slice the rested pork tenderloin into medallions. Drizzle generously with the warm miso-butter sauce. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Maeve Pollich
Jun 12, 2025Easy to follow and the results were restaurant-quality.
Crawford Hodkiewicz
May 14, 2025The miso butter sauce is incredible! I could eat it with a spoon.
Brooke Bogisich
May 10, 2025The searing technique really makes a difference in the texture.
Dedrick Jones
May 2, 2025I used chicken breast instead of pork and it turned out great!
Antwon Cronin
Apr 27, 2025My family loved this recipe; it's definitely a keeper!
Meredith Johnson
Apr 19, 2025Absolutely divine! The sauce is the star of the show.
Margarette Paucek
Mar 23, 2025A little too spicy for my taste, next time I'll reduce the shichimi togarashi.