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Peppered Pork Tenderloin with Coconut Cranberry Sauce

This recipe is from Simply Ming One-Pot Meals and is used with permission from Kyle Books and Ming Tsai.

Recipe: Peppered Pork Tenderloin by Ming Tsai
Photo: Antonis Achilleos

Prep time: 20 minutes / 2 to 4 hours for brine time
Cook time: 45 minutes
Serves 4

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2 medium Pork Tenderloins (about 2 lbs) all silverskin removed
2 medium Sweet Potatoes
1 large Red Onion, minced
1/2 cup Coarsely Chopped Dried Cranberries, preferably Craisins
1/2 cup Naturally Brewed Ponzu
14 ounce can Coconut Milk, shaken
2 tablespoons Grapeseed or Canola Oil, plus more as needed
1/4 cup Sugar 1 tablespoon Unsalted Butter
2 tablespoons Coarsely Ground Black Pepper
1/3 cup Kosher Salt, for brining, plus more for seasoning

*Brine: 2 to 4 hours in advance: In a bowl large enough to hold the pork and brine, combine the 1/3 cup salt, the sugar, and 8 cups of water. Stir to dissolve the salt and sugar, and add the pork. If the pork isn't covered, add more water and refrigerate for 2 to 4 hours.

Preheat the oven to 450 degrees. Bake the sweet potatoes until they are soft, about 40 minutes. Do not turn off the oven.

About 15 minutes before the potatoes are done, rinse the pork and pat dry. Season lightly with salt and coat with the pepper. Heat a medium sauté pan over medium heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the pork and sauté on all sides, 2 to 3 minutes. Transfer the pan to the oven and roast for 6 to 8 minutes for medium or to an internal temperature of 150 degrees. (You can also determine doneness by inserting a knife into the thickest part of the pork) Remove the pork to a cutting board and let rest.

Add a touch more oil to the pan and swirl to coat the bottom. When the oil is hot, add the onions and dried cranberries and sauté, stirring, until the onions have browned lightly, 4 to 5 minutes. Add the ponzu, deglaze, and reduce the liquid by half, about 1 minute. Whisk in the coconut milk and butter and season with salt and pepper.

Cut the pork into 12 slices. Divide the sauce among four individual serving plates. Scoop out the potato from its skin and divide it among the plates. Surround each scoop of potato with 3 slices of pork and serve.

©2010 Ming Tsai

To Drink: A crisp, off-dry Riesling, like Rocky Gully Dry from Australia.

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