Pistachio Crusted Pork With Plum Sauce And Fried Leeks
Here's an impressive dish that looks like you spent all day preparing it. It's especially deceiving because you can make the sauce 3 days ahead. It's from the garden restaurant at the gatwick airport hilton hotel in london. Be sure to have your oil hot when making the crispy leeks, otherwise they can get soggy.
Steps
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.
Remove lime leaves.
Preheat oven to 350f heat sesame oil in heavy large skillet over high heat.
Sprinkle pork with salt and pepper.
Saut 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 150f , about 10 minutes.
Slice the tenderloins into medallions.
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 immediat.
Ingredients
chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce, kaffir lime leaves, apple cider vinegar, sugar, sesame oil, pork tenderloin, pistachio nut, unsalted butter, peanut oil, leeks