Spicy Pork Tenderloin
by Caren McSherry
Undoubtedly, the Pork Tenderloin in Stilton Sauce has been the runaway hit since our initial food broadcast began. The requests have been numerous and unyielding. So, for those of you who have given the Stilton version a go, here is another equally flavourful way to prepare my favourite cut of pork. The best part of this dish is that it can be served at room temperature which gives you a head start when summer, not cooking is the priority.
Ingredients:
- 2 pounds pork tenderloin well trimmed
- 1 pound of thin green beans
- 2 inch piece fresh ginger
- 2 large garlic cloves
- 1 tablespoon jarred black bean sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 1 teaspoon sea salt
- 8 ounce cellophane noodles
- 1 tablespoon sesame oil
- 1/4 cup chicken stock
Spicy Dressing:
- 1/4 cup sesame oil
- 1 green onion, minced
- 1 tablespoon dried chili flakes (optional)
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup rice vinegar
- 1 tablespoon sugar
Method:
1. Clean the pork and set aside. Place the ginger, garlic, bean sauce, soy, rice vinegar, sesame oil and sugar in a blender. Pulse to puree. Place the pork in a large freezer bag, pour the pureed marinade mixture in the bag and seal. Turn the bag back and forth to ensure the pork is evenly coated with the marinade. Let this sit at room temperature for 2 hours or overnight in the refrigerator.
2. Blanch the beans is salted boiling water until cooked but not overdone. Place them in cold water immediately to stop the cooking process. Blot dry in kitchen towels and set aside. Soak the noodles in boiling water for about 10 minutes. Drain well. Set aside. 1. Heat the sesame oil in a small saute pan, add the green onion and chili flakes and cook until fragrant, about 1 minute. Add the remaining ingredients stir to combine and dissolve the sugar. Cool and pour over the pork dish.
3. Preheat the oven to 400F. Remove the pork from the bag and place in a roasting pan. Discard the marinade. Roast the pork for about 30 to 45 minutes, or until the internal temperature reads 160F. Cool and cut into 1/4 inch slices.
4. Spread the noodles evenly over a serving platter. Place the beans along the edge of the platter. Mound the sliced pork in the center of the platter, drizzle the spicy dressing evenly over top of the finished platter.
Garnish with chopped cashews and black sesame seeds.
2. Blanch the beans is salted boiling water until cooked but not overdone. Place them in cold water immediately to stop the cooking process. Blot dry in kitchen towels and set aside. Soak the noodles in boiling water for about 10 minutes. Drain well. Set aside. 1. Heat the sesame oil in a small saute pan, add the green onion and chili flakes and cook until fragrant, about 1 minute. Add the remaining ingredients stir to combine and dissolve the sugar. Cool and pour over the pork dish.
3. Preheat the oven to 400F. Remove the pork from the bag and place in a roasting pan. Discard the marinade. Roast the pork for about 30 to 45 minutes, or until the internal temperature reads 160F. Cool and cut into 1/4 inch slices.
4. Spread the noodles evenly over a serving platter. Place the beans along the edge of the platter. Mound the sliced pork in the center of the platter, drizzle the spicy dressing evenly over top of the finished platter.
Garnish with chopped cashews and black sesame seeds.
Spicy Dressing Method:
1. Heat the sesame oil in a small saute pan, add the green onion and chili flakes and cook until fragrant, about 1 minute. Add the remaining ingredients stir to combine and dissolve the sugar. Cool and pour over the pork dish.
