Pork Tenderloin With Aromatic Soy Sauce And Shiitake Mushrooms Recipes

Steps:

• Marinade:
• In a blender combine ginger, cilantro, basil, sake and soy sauce. Puree until smooth.
• Place pork in a large bowl and pour marinade over it. Cover and refrigerate for 4-6 hours.
• To Make Pork Roast:.
• Preheat oven to 350 degrees.
• Coat bottom of a roasting pan with oil or nonstick spray.
• Transfer pork from marinade to pan, reserving 1/4 cup marinade.
• Roast pork until internal temperature reaches 150 degrees, about 50 minutes; do not overcook; center should remain slightly pink.
• While pork is roasting prepare shitake cream.
• To Make Shitake Cream:.
• In a skillet over medium heat, heat 1 tablespoons oil and add mushrooms and scallions.
• Saute until mushrooms are softened, about 2 minutes.
• Add reserved marinade, heavy cream and chicken stock. Simmer until liquid is reduced to 3/4 of its original volume.
• Season with salt and pepper to taste and keep warm.
• Serve thinly sliced and spoon shitake cream sauce over slices. Goes well with sweet potatoes.

Steps:

• Rub pork loin with salt and garlic. Set aside @ room temp 30 min. In a 2 qt saucepan, bring 1 qt water to boil. Turn off heat, add shrooms and let sit for 20 min. Cut off stems and squeeze to remove water. Strain shroom water into a 3 qt saucepan. Add soy sauce and set over low heat. Put sugar in Dutch oven over med high heat. Let sugar brown while stirring with a wooden spoon until it is a deep caramel color. Add soy sauce/water mixture and stir. Stir in star anise, cloves, cinnamon stock peppercorns, shrooms and 1/2 tsp salt. Simmer 20 min over med heat until sauce is reduced by 1/3 Turn oven to 200 Put a 12" cast iron skillet over med high heat. Add peanut oil. Brown pork on all sides. Put pan in oven until pork is 145 Remove pork and cover for 5-10 min. Strain reduced sauce, remove shrooms and slice. Regurn strained sauce to saucepan and add ginger. Bring to a boil over high heat. boil 30 seconds then reduce. Mix 1 T sauce with cornstarch. Add to sauce to thicken. slice pork and top with sauce. Garnish with cilantro

Steps:

• Preheat oven to 425. Sprinkle pork with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; brown pork all over. Transfer meat to oven; cook for 15 minutes. Transfer to plate; cover with foil and let stand while making sauce. In same skillet, melt butter; cook shallots until tender, about 2 minutes. Add mushrooms and cook for 5 minutes. Add dry sherry and soy sauce; cook 1 minute, stirring to scrape up brown bits. Stir in stock to mixture; cook until reduced by half. Add whipping cream; boil until reduced to 1 ½ cups, about 10 minutes. Add thyme. Spoon sauce over pork slices.

Steps:

• In a small saucepan, bring water and porcini mushrooms to a boil. Remove from the heat; let stand 20-30 minutes or until mushrooms are softened. Using a slotted spoon, remove mushrooms; finely chop and set aside. Strain soaking liquid through a fine mesh strainer, reserving 2/3 cup., In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Remove with a slotted spoon. Remove drippings, reserving 2 tablespoons. Saute 4 cups shiitake mushrooms in reserved drippings until tender., Add rosemary, sage, porcini mushrooms and 1/3 cup mushroom soaking liquid; cook 2 minutes longer, stirring occasionally. Remove from the heat; stir in the bread crumbs, 2 tablespoons parsley and sausage., Preheat oven to 350°. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open so meat lies flat. Cover with plastic wrap; flatten to 1/4-in. to 1/2-in. thickness. Remove plastic wrap., Spoon half of the stuffing down center of each tenderloin. Close roasts; tie several times with kitchen string and secure ends with toothpicks. Sprinkle each roast with 1/2 teaspoon salt and 1/4 teaspoon pepper., Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, 55-65 minutes or until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°. Let stand 10 minutes before slicing., Meanwhile, in a small saucepan, saute remaining shiitake mushrooms in butter until tender. Sprinkle with flour; stir until blended. Gradually add broth and remaining 1/3 cup mushroom soaking liquid. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in remaining parsley, salt and pepper. Serve with pork.

Steps:

• Let the oil get hot in a large skillet over med-high heat.
• Flatten each piece of pork to 1-inch thickness (can do this with your hands or rolling pin).
• Sprinkle pork with salt and pepper.
• Add pork to skillet; cook 5 minutes on each side; remove pork from skillet and keep warm.
• Add 1/4 cup water to skillet, scraping to loosen browned bits.
• Add in vinegar and the next 5 ingredients; cook over med-low heat for 2 minutes.
• Stir in the onions; serve sauce over pork.

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.