Pistachio-Crusted Pork With Plum Sauce And Fried Leeks

  1. Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
  2. Preheat oven to 350u0b0F Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Saute pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150u0b0F, about 10 minutes.
  3. Slice the tenderloins into medallions.
  4. Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
  5. Crispy Fried Leeks:
  6. Cut leeks into matchstick-size strips, white and pale green parts only.
  7. Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350u0b0F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
  8. **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.

chicken stock, oyster sauce, plum sauce, mirin, orange juice, chiligarlic sauce, lime leaves, apple cider vinegar, sugar, sesame oil, pork tenderloin, pistachio nut, unsalted butter, leeks, peanut oil, leeks

Taken from www.food.com/recipe/pistachio-crusted-pork-with-plum-sauce-and-fried-leeks-178163 (may not work)

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