Soy-Marinated Pork Tenderloin With Shiitake Cream

• 2 tablespoons ginger, chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons basil, chopped
• 1/4 cup sake
• 1/4 cup soy sauce
• 1 (2 lb) pork tenderloin
• vegetable oil (or nonstick spray)
• 1/2 cup shiitake mushroom, sliced
• 2 tablespoons scallions, chopped
• 1/2 cup heavy cream
• 1/4 cup chicken stock
• salt
• pepper

1. Marinade:
2. In a blender combine ginger, cilantro, basil, sake and soy sauce. Puree until smooth.
3. Place pork in a large bowl and pour marinade over it. Cover and refrigerate for 4-6 hours.
4. To Make Pork Roast:
5. Preheat oven to 350 degrees.
6. Coat bottom of a roasting pan with oil or nonstick spray.
7. Transfer pork from marinade to pan, reserving 1/4 cup marinade.
8. Roast pork until internal temperature reaches 150 degrees, about 50 minutes; do not overcook; center should remain slightly pink.
9. While pork is roasting prepare shitake cream.
10. To Make Shitake Cream:
11. In a skillet over medium heat, heat 1 tablespoons oil and add mushrooms and scallions.
12. Saute until mushrooms are softened, about 2 minutes.
13. Add reserved marinade, heavy cream and chicken stock. Simmer until liquid is reduced to 3/4 of its original volume.
14. Season with salt and pepper to taste and keep warm.
15. Serve thinly sliced and spoon shitake cream sauce over slices. Goes well with sweet potatoes.

ginger, cilantro, basil, sake, soy sauce, pork tenderloin, vegetable oil, shiitake mushroom, scallions, heavy cream, chicken stock, salt, pepper

Taken from www.food.com/recipe/soy-marinated-pork-tenderloin-with-shiitake-cream-126678 (may not work)