PAN ROASTED PORK TENDERLOIN WITH MISO EMULSION


Ingredients:

Procedure:

  1. Season pork with salt, peppercorns and paprika. Set aside.
  2. In a non-stick pan on high heat, heat butter and oil. Brown pork until brown. Reduce fire to low. Cover and cook for 5 minutes. Set aside.
Galette potatoes:
  1. In a deep frying pan on medium high heat, pour and heat oil for 5 minutes. Season sliced potato with salt and peppercorns. Deep fry until golden brown. Set aside.
Miso emulsion:
  1. In a sauce pan over medium high heat, combine mirin and sake. Reduce mixture for 30 seconds.
  2. Add soy sauce, wasabi and miso paste and simmer for 10 seconds. Transfer to a blender then add the poached egg. Blend until smooth. Set aside.
  3. Slice pork tenderloin by 1”. On a plate, arrange potatoes at the bottom. Pour miso emulsion at the center of the potatoes then top with the sliced pork. Garnish with tobiko.
Makes 5 servings.
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