Shichimi-Seared Pork Tenderloin

Name: Shichimi-Seared Pork Tenderloin
Total time: 60
Yield: 8
Ingredients: ¼ cup white sesame seeds; ¼ cup black sesame seeds; 2 tablespoons shichimi togarashi (Japanese 7 spice); 4 pounds pork tenderloins; Kosher salt; 2 tablespoons canola oil; 3 shallots, minced; 2 tablespoons minced fresh ginger; ¾ cup dry white wine; 2 tablespoons fresh lime juice; 1 cup whipping cream; 2 tablespoons soy sauce; 3 tablespoons white miso paste; 1 cup cold, unsalted butter, cut into 1-inch cubes; Kosher salt to taste

Recipe by Ryan Nomura from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

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¼ cup white sesame seeds
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¼ cup black sesame seeds
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2 tablespoons shichimi togarashi (Japanese 7 spice)
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4 pounds pork tenderloins
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Kosher salt
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2 tablespoons canola oil
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3 shallots, minced
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2 tablespoons minced fresh ginger

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¾ cup dry white wine
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2 tablespoons fresh lime juice
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1 cup whipping cream
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2 tablespoons soy sauce
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3 tablespoons white miso paste
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1 cup cold, unsalted butter, cut into 1-inch cubes
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Kosher salt to taste

Instructions

Preheat oven to 400 degrees F (200 degrees C).
Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.