Miso Glazed Pork Tenderloin Food

MISO BRAISED PORK

Steps:

• Heat canola oil in a large Dutch oven over medium-high heat until hot. Sear pork slices until well browned on both sides, then remove. Stir in the garlic and ginger, cook until fragrant, about 30 seconds. Add the water, soy sauce, brown sugar, and miso; bring to a simmer, scraping the bottom of the pan to dissolve the caramelized juices.
• Place pork into pot, add additional water if needed to cover pork with the sauce. Then, reduce heat to medium-low, cover, and simmer for 3 hours until the pork is tender, and the sauce has thickened.

ROAST PORK TENDERLOIN WITH APRICOT-MISO GLAZE

Steps:

• Preheat oven to 425°. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
• Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°, 8 to 10 minutes longer.
• Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
• Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve.

HONEY MISO GLAZE

Steps:

• Whisk together the miso, vinegar, ginger, sesame oil, chili paste, soy sauce, garlic and 1/4 cup honey in a medium bowl until smooth. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Spoon or brush on vegetables, meat or fish.

MISO AND CITRUS-GLAZED PORK TENDERLOIN WITH ROASTED BRUSSELS SPROUTS AND APPLES

Steps:

• Preheat oven to 375ºF.
• Place first eight ingredients into a small pan and bring to a simmer on medium-high heat.
• Reduce to low heat and let cook for 15 minutes, stirring occasionally.
• Remove from heat and let cook for 5 minutes. The glaze should thicken noticeably.
• Place sliced apples and sprouts into a large, prepared baking dish.
• Heat a large pan on high heat and sear tenderloin on all sides and then place into baking dish.
• Spoon glaze generously over pork, reserving about 2 tablespoons.
• Place into oven and let bake, uncovered for 25 minutes.
• Remove from oven and spoon remaining glaze on top.
• Turn oven to high broil, return the tenderloin to the oven and let cook until the glaze begins to caramelize, about 6-8 minutes.
• Remove from oven, transfer to a cutting board, tent with tin foil and let rest for at least 5 minutes.
• Transfer roasted apples and brussels sprouts to a serving dish and cover to keep warm.
• Optional step: place remaining drippings in the baking dish into the small pan used to make the glaze and cook on medium-high heat until reduced by about one half. This can be used to sauce the plate when serving.
• Slice tenderloin to desired thickness and serve with a side of apples and brussels sprouts and top with sauce.

MISO-GLAZED PORK TENDERLOIN RECIPE - (5/5)

Steps:

• In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper, sear until browned all over, about 7 minutes. Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400 F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.

MISO GLAZED BACON

Steps:

• In saucepot, cook miso, syrup, wine vinegar and mirin together.
• Whisk together and reduce on low heat until thick and glossy.
• Meanwhile, lay bacon on silpat or parchment paper overlapping and facing same direction.
• Lay another parchment on top and place smaller sheet pan on top (weigh down with saute pans). Bake at 375 degrees for about 11 minutes.
• When bacon is crispy, take out without removing weights.
• Remove bacon from pan and lay on new sheet pan with parchment.
• Heavily glaze the bacon with the miso syrup and bake 2 to 3 minutes. Let cool and cut into even long strips.

MISO-MARINATED PORK TENDERLOIN WITH CANTALOUPE AND CUCUMBER SLAW

Steps:

• Bring mirin, wine, garlic, chile paste, and ginger to a boil in a saucepan. Add miso and stir to combine. Stir in sugar; cook until dissolved. Pour marinade into a large glass dish to cool. Add pork tenderloins and turn to coat. Cover and refrigerate 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Place pork on a wire rack set over a sheet pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), about 25 minutes. Remove and loosely cover for 10 minutes.
• Combine cantaloupe, cabbage, shallots, cucumber, and cilantro in a bowl for the slaw. Puree serrano chile, olive oil, and honey together in a blender for the dressing.
• Toss slaw with the dressing and mound onto the center of each plate. Slice the pork and arrange around the slaw.