Miso Glazed Pork Tenderloin Recipe 55

Steps:

• Preheat oven 350 degrees. Place tenderloin on baking sheet and bake until internal temp is 145 degrees about 1/2 hour.
• Mix remaining ingredients together. Place tenderloin in skillet and pour the miso mixture over top. Cook on medium high heat until miso is thickened and coating the pork.

Steps:

• Preheat oven to 425 F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1-2 mins. Reserve. Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12-15 mins. Turn pork over with tongs and brush with 3 more tablespoons glaze. continue to roast until instant-read thermometer inserted into center of pork registers 150 F, 8-10 mins. longer. Transfer pork to cutting board, tent with foil, and let rest 10 mins. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 mins. Season with salt and pepper. Slice pork crosswise into 1/2- to 3/4 inch-thick slices and arrange on platter. Spoon sauce over and serve.

Steps:

• In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper, sear until browned all over, about 7 minutes. Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400 F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.

Steps:

• Remove the silverskin from both tenderloins, and set them on a flat work surface with the silverskin-removed-side facing down. Hold the thick end with a paper-towel and use the tines of a fork to score the entire length. Score each tenderloin 5 times so that they have shallow groves over the entire length. Prepare the brine adding 1-1/2 quarts of water to a large bowl and dissolving 3 tablespoons of salt. Brine tenderloins at room temperature for an hour. fter an hour of brining, remove the tenderloins and use paper towels to pat them dry. Put one tenderloin with the scored-side-up and lay the second tenderloin with the scored-side-down, arranging so that the thick-end of one tenderloin is set over the tapered-end of the other tenderloin. Cut five lengths of kitchen twine approximately 14″ long. Spray the twine with kitchen spray, and tie together the tenderloins spacing the twine evenly. Brush roast with vegetable oil and sprinkle evenly with pepper. MISO GLAZE: Bring sake and mirin to boil over medium. Whisk in miso and sugar until smooth. remove from heat and continue to whisk until sugar dissolved. Add rest of ingredients. GRILLING: turn all burners on high and cover for 15 minutes. LEave primary on high and turn off other burners. Clean and oil grill and place cook on cooler side of grill until 115 degrees-22-28 minutes flipping and rotating halfway through. Slide to hotter side of grill until browned on all sides-4-6 minutes. Brush top with 1 tbsp of glaze and grill till chars a little-2-3 minutes. Repeat with remaining sides until 140 degrees. Tent for 10 minutes and serve with remaining glaze.