Shichimi Togarashi Grilled Pork Tenderloin Food

TOGARASHI

Steps:

• Grind the seeds with the sansho and chili powder.
• Stir in the nori, peel and garlic.
• Store in airtight container in refrigerator; will remain fresh for a month.

SHICHIMI-SEARED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
• Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
• While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
• To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

TANGY GRILLED PORK TENDERLOIN

Steps:

• Combine all ingredients in a large zip top bag. Press out excess air, seal, and refrigerate 1 to 24 hours.
• Set up grill for indirect heat.
• Discard marinade. Grill pork 15-25 minutes, to desired doneness.

SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN

Steps:

• Trim pork tenderloin of any excess skin and fat.
• Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl. Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
• Place remaining marinade in a covered container and refrigerate until ready to use.
• Remove tenderloin from bag, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
• Add tenderloin to grill and place in center of grate. Discard bag with marinade. Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
• Remove tenderloin from grill and place on a large piece of heavy aluminum foil, folded at the edges. Pour on reserved marinade. Wrap tightly and let rest for 10 minutes. Move to a cutting board and slice.
• Serve alongside spicy gomasio soba noodles and enjoy!

SHICHIMI TOGARASHI (JAPANESE SPICE POWDER)

Steps:

• Grind the white sesame seeds and szechuan peppercorns coarsely.
• Add the nori (seaweed) and dried tangerine peel and grind again briefly.
• Stir in the remaining spices and blend well.
• In an airtight container, the mixture will keep for 3-4 months.
• Note: You can buy the hard to find tangerine peel in the spice section if your market carries the brand Spice Island. It is a bit pricey, though. It costs about $7 US dollars for a 1oz/28gram bottle but it keeps for years.
• The Nori is in the Asian section of your supermarket. It is commonly sold in dried sheets to use for making sushi rolls.

SHICHIMI TOGARASHI

Steps:

• Spread the ginger and mandarin zest in a dehydrator and dehydrate at 135°F (57°C) for 3 to 4 hours, until the ginger becomes completely dried and snaps when bent. (You can also dehydrate them in the lowest setting of your oven.) Process the ginger and mandarin zest into a spice grinder until finely ground. You should have about 2 tsp. ginger powder and 1 tsp. mandarin peel powder. (If you have more of either, save it to spice your tea.) Sift the powders through a fine-mesh strainer to remove any fibers. Transfer both to the same small bowl and set aside.
• Next, process the chiles and sansho peppercorns separately. Put the ingredient in the spice grinder and grind into a powder. Sift the powder through a fine-mesh strainer. You should have 1 Tbsp. of chile powder and ½ tsp. of sansho pepper powder. (If you have more of either, save it to spice your noodle soup.) Add both to the bowl.
• Last, put the torn pieces of nori in the spice grinder and grind for 3-4 seconds, being careful not to overprocess it (you want flakes, not powder); add it to the bowl. Add the hemp seeds, poppy seeds, toasted sesame seeds, and salt (if using). Store in a glass container with a tight-fitting lid in the pantry. Use within a couple of months for best flavor.

SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN

Steps:

• Trim pork tenderloin of any excess skin and fat.
• Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl. Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
• Place remaining marinade in a covered container and refrigerate until ready to use.
• Remove tenderloin from bad, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
• Remove tenderloin from bad and place in center of grate. Discard bag with marinade. Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
• Serve alongside spicy gomasio soba noodles and enjoy!