PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
- In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.
SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN
Seven spice powder, or what is commonly known as shichimi togarashi in Japan, pairs perfectly with grilled meats, noodles and soups. Freshly ground orange peel provides a citrusy aroma, while seaweed adds an oceanic flavor. Freshly ground ginger, black peppercorns, and toasted black & white sesame seeds add layers of flavor to make a complex marinade in this grilled pork tenderloin dish. Pork is by far the most popular type of meat in Japan- consumed nearly as much as chicken and beef combined. But it wasn't always this way. The ban on meat began in the mid sixteenth century and is thought to be due to the rise of Buddhism at the time. This ban lasted over 1,200 years and was lifted in the late 1800's, with the rise of foreign trade among countries. This is created by RawSpicebar (https://rawspicebar.com/blog/shichimi-togarashi-grilled-pork-tenderloin/)
Provided by Raw Spice Bar
Categories Meat
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim pork tenderloin of any excess skin and fat.
- Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl. Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
- Place remaining marinade in a covered container and refrigerate until ready to use.
- Remove tenderloin from bad, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
- Remove tenderloin from bad and place in center of grate. Discard bag with marinade. Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
- Serve alongside spicy gomasio soba noodles and enjoy!
Nutrition Facts : Calories 271.9, Fat 17.6, SaturatedFat 3.3, Cholesterol 73.8, Sodium 811, Carbohydrate 2.3, Fiber 0.3, Sugar 0.5, Protein 24.9
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