Recipe found on http://www.ouichefnetwork.com/oui_chef
I didn’t want to serve poultry or ham for Christmas this year so I thought I should look for a pork tenderloin recipe online. Steven at Oui, Chef helped me make this holiday dinner truly special! He adapted this recipe from a cook book by Ming Tsai whose restaurant Blue Ginger is actually right around the corner from my place!
I had never had sweet potato puree before, nor had I tasted this recipe prior to serving it to my guests. As exotic as it sounded, somehow it all made sense to me – the coconut milk, the cranberries, the sweet potatoes and the OJ. (Another thing I learned from cooking this recipe is that from now on I will always brine my pork tenderloin!)
As for the actual recipe, I posted the original from Steve’s blog here. I made my own ponzu sauce since I already had all the ingredients for it (see the recipe below). I have to note that it did take me longer, more like 15 minutes, to roast the pork in the oven, possibly because I didn’t saute it in the pan long enough. However, the end result was oh so juicy and tasty!
Makes 4-6 servings
- 2 medium pork tenderloins (about 2 pounds), silverskin removed
- 1/3 cup kosher salt, for brining, plus more for seasoning
- 1/4 cup sugar
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons canola oil, plus more as needed
- 1 large sweet onion, minced
- 1/2 cup coarsely chopped dried cranberries
- 1/2 cup naturally brewed ponzu*
- 3 medium sweet potatoes
- 1/4 – 1/3 cup orange juice (to taste)
- 1/8 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground allspice
- One 14-ounce can coconut milk, shaken
- 3 tablespoons unsalted butter, divided
- 1/2 cup soy sauce
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 tablespoon mirin (sweet rice wine)
- 1/8 teaspoon crushed red pepper
Combine all the ingredients in a bowl. Cover and chill. Yields 1 cup.
- At least 2 and up to 4 hours in advance, brine the pork: in a bowl large enough to hold the pork and the 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.
- Peel and roughly chop the sweet potatoes, place them in a pan and cover with cold water. Bring the pan to a boil, lower the heat and gently boil until the potatoes are tender 15-20 minutes. drain the potatoes and return them to the pan. Place the pan over low heat and crush the potatoes with a masher. Add the orange juice and three spices, toss in 2 tablespoons of the butter and season to taste with salt and pepper. Remove from the heat and cover to keep warm.
- Heat the oven to 450 degrees F.
- Rinse the pork and pat dry. Season lightly with salt and coat with the crushed pepper. Heat a large 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 F. Remove the pork to a cutting board and let rest for about 10 minutes, tented with foil.
- 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 season with salt and pepper. Let the sauce boil vigorously for another minute or two to thicken, remove from the heat, whisk in the remaining 1 tablespoon of butter and keep warm.
- To serve, cut the pork into 3/4-inch slices. Divide the sauce among four to six individual serving plates, top with pork slices and place a spoonful of the potatoes alongside.