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Ingredientes
- 1/2 c. chicken stock
- Â Â (or possibly canned low-salt chicken broth)
- 1/3 c. oyster sauce see * Note 1
- 1/3 c. plum sauce see * Note 1
- 1/4 c. mirin (sweet Japanese rice wine) see * Note 1
- 1/4 c. orange juice
- 2 Tbsp. chili-garlic sauce see * Note 1
- 3 x kaffir lime leaves see * Note 2
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. sugar
- 1 Tbsp. oriental sesame oil
- 1Â 1/2 lb pork tenderloin cut into 12 rounds
- Â Â (each round abt 1 1/2" thick)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. roasted natural pistachios - (abt 4 ounce) finely minced
- 2 Tbsp. unsalted butter - (1/4 stick) chilled, and
- Â Â cut into 4 pcs
- Â Â Crispy Fried Leeks (see recipe)
Direcciones
- * Note 1: Available at Asian markets and in the Asian foods section of many supermarkets.
- * Note 2: Leaves of the kaffir lime tree; available frzn or possibly sometimes fresh at Asian markets. If unavailable, substitute 2 Tbsp. fresh lime juice and 1 tsp. grated lime peel.
- 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 till sauce is reduced to 1 c., whisking occasionally, about 25 min. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and chill.) Remove lime leaves.
- Preheat oven to 350 degrees. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Saute/fry pork till golden, 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 till thermometer inserted into center registers 150 degrees, about 10 min.
- Bring sauce to boil. Add in butter one piece at a time, whisking just till melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with Crispy Fried Leeks, if you like. Serve immediately.
- This recipe yields 6 servings.
- Comments: "The Garden Restaurant in London's Gatwick Airport Hilton hotel serves a pistachio-crusted pork loin in plum sauce which's just delicious," Pete Koronis of Clayton, Missouri. "I'd really like to try making it."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 273 | |
| Calories from Fat 97 | 36% |
| Total Fat 11.02g | 14% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.02g | |
| Cholesterol 80mg | 27% |
| Sodium 754mg | 31% |
| Potassium 563mg | 16% |
| Total Carbs 15.94g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 11.78g | 8% |
| Protein 24.4g | 39% |
