Equipment
Ingredients
Pork & Marinade
- 500 g pork tenderloin, trimmed of silverskin
- 30 ml soy sauce, liquid
- 15 g dijon mustard, smooth
- 15 ml vegetable oil, liquid
- 2 g black pepper, freshly ground
Shiitake Sauce
- 150 g fresh shiitake mushrooms, sliced
- 1 shallot, minced
- 2 garlic clove, minced
- 60 ml sake, dry
- 30 ml mirin, sweet rice wine
- 120 ml chicken stock, unsalted
- 1 scallion, thinly sliced
Nutrition (per serving)
Method
Whisk together the soy sauce, Dijon mustard, and black pepper in a small bowl. Rub this mixture over the pork tenderloin. Let it sit at room temperature for at least 15 minutes to marinate.
Heat the vegetable oil in a heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the pork tenderloin. Sear undisturbed for 3-4 minutes until a deep brown crust forms.
Rotate the pork and continue searing all sides until browned and the internal temperature reaches 63°C/145°F at the thickest part. If the pork is browning too fast before cooking through, lower the heat and cover the pan for a few minutes.
Transfer the pork to a cutting board and tent loosely with foil to rest. Do not clean the skillet.
In the same skillet over medium heat, add the sliced shiitake mushrooms. Sauté for 4-5 minutes until golden and tender. Add the minced shallot and garlic, cooking for another minute until fragrant.
Pour in the sake to deglaze the pan, scraping up any browned bits (fond) from the bottom with a wooden spoon or tongs. Let the liquid bubble for 1 minute to cook off the harsh alcohol.
Stir in the mirin and chicken stock. Increase heat to bring to a boil, then reduce to a simmer. Cook for 3-5 minutes until the sauce reduces by half and slightly thickens.
Slice the rested pork into 2cm thick medallions. Arrange on plates and spoon the mushroom sauce generously over the meat. Garnish with sliced scallions.
Chef's Notes
- Always clean mushrooms with a damp cloth or paper towel rather than washing them under running water, which makes them soggy and prevents browning.
- Removing the 'silverskin' (the tough white connective tissue) from the tenderloin is crucial. If left on, it shrinks during cooking and warps the meat, making it chewy.
- If you do not have sake, a dry sherry or Chinese Shaoxing wine makes a suitable substitute, though the flavor profile will shift slightly.
- For an even better crust, ensure the pork is patted very dry before applying the marinade, and shake off excess liquid before placing it in the hot pan.
Storage
Refrigerator: 3 days — Store pork and sauce in an airtight container. Reheat gently to avoid drying out the meat.
Freezer: 2 months — Texture of mushrooms may change slightly upon thawing.
Reheating: Reheat in a skillet over low heat with a splash of water, or microwave at 50% power.
