Shichimi Togarashi Grilled Pork Tenderloin Food

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.

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!

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!

GRILLED PORK TENDERLOIN FOR TWO

Steps:

• Rub pork with mustard and place in plastic bag or glass baking dish.
• Stir together lemon juice, oil, rosemary and garlic.
• Pour over meat and turn to coat with marinade.
• Seal or cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours; turning occasionally.
• Reserve marinade, place pork on grill over med heat.
• Cook for 20-25 minutes, turning often and brushing with marinade.
• DO NOT overcook.
• Meat should be slightly pink inside.

ASIAN GRILLED PORK TENDERLOIN

Steps:

• Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, seal able bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
• Preheat an outdoor grill or preheat oven to 350 degrees F.
• Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.
• While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

SOUTHWESTERN GRILLED PORK TENDERLOIN

Steps:

• In a small bowl mix together chili powder, oregano, cumin, and garlic powder.
• Place tenderloins or chops on a large platter. Rub the dry mixture over the pork, cover and refrigerate for 2-24 hours.
• Grill the pork over medium coals or this can also be broiled. Turn occasionally. Tenderloins will take approximately 25-30 minutes and pork chops will be done in approximately 10-15 minutes. A meat thermometer should read 155-160 degrees and there should also be a hint of pink in the center.

VIETNAMESE GRILLED PORK TENDERLOIN

Steps:

• Combine the sugar, green onions, garlic, lime juice, fish sauce and salt in a large bowl.
• Add the tenderloins, making sure they are coated with the marinade.
• Let sit in the fridge for as short as 4 hours, as long as 24 hours, turning when you can.
• Heat grill or broiler in your oven. But the outdoor grill is best.
• My brother's trick to grill these is to put them on the grill, on medium heat, and cover for 7 minutes, not disturbing them. Then turn over for 6 minutes. And then turn off the grill and let rest for 5.
• With my propane grill, I do them for 8,7,6. You want a bit of pink showing in the middle but almost all white.
• I love to eat these with a thai sweet and hot sauce, kids love them with plum sauce, and some just like them as is.

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 GRILLED PORK TENDERLOIN

Steps:

• 1. Trim pork tenderloin of any excess skin and fat.
• 2. 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.
• 3. Place remaining marinade in a covered container and refrigerate until ready to use.
• 3. Remove tenderloin from bag, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
• 4. 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.
• 5. 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.
• 6. Serve alongside spicy gomasio soba noodles and enjoy!