Today we are going to make a super-tender roasted pork and Shiitake mushrooms. And to spice it up we are adding an umami-forward sauce with amazing shiitake mushrooms and savory white Miso. The pork is served with roasted kale tossed in sesame oil and yummy jasmine rice.
The key to this meal is the miso butter
Make miso shiitake butter: Its simple but key, heat skillet with pan drippings from your pork over medium-high. Add mushrooms; cook, stirring occasionally, until golden-brown, about 3 minutes. Whisk in mirin, sesame oil, 2 tablespoons of the miso, and ½ cup water; bring to a simmer. Cook until sauce is slightly thickened and coats back of a spoon, about 5 minutes. Remove from heat and whisk in 2 tablespoons butter.
Lets learn about the ingredients
Let’s talk about these unique combinations of ingredients. Shiitake mushrooms are probably the most notable mushrooms when it comes to cooking. Shiitake mushrooms are low in calories. They also offer many vitamins, minerals, and other health-promoting compounds.
Shiitake mushrooms are brown-capped mushrooms mainly used for cooking and supplements. Around 83% of shiitake mushrooms are grown in Japan, but you will find some in the United States, Canada, Singapore, and China.
Another staple of this meal is the pork tenderloin. When you are at the butcher shop or the supermarket, look for a pork tenderloin that has a pinkish-red in color with some marbling in the meat. A little marbling is good because fat equals flavor. Make sure to stay away from meat that’s pale in color or has dark spots on the fat.
Tips for cooking pork
Tips for Checking Doneness:
When pricked, the juices should run clear or have just a very faint pink tint.
Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.
To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).
Wine Pairing for Shiitake Miso Butter Roast Pork
Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together.Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.
Roast Pork Tenderloin with Miso Shiitake Butter & Sesame Kale
- small saucepan
- medium skillet
- rimmed baking sheet
- 2 oz miso use 2 Tbsp
- ½ oz toasted sesame oil
- 1 oz mirin
- 10 oz pkg pork tenderloin
- mixed sesame seeds
- 1 bunch curly kale
- 2 oz shiitake mushrooms
- 5 oz jasmine rice
- kosher salt & ground pepper
- neutral oil such as vegetable
- Cook rice: Preheat oven to 450°F with a rack in the upper third. In a small saucepan, combine rice with 1¼ cups water and ½ teaspoon salt. Bring to a boil, then cover and cook over low until rice is tender and liquid is absorbed, about 17 minutes. Remove from heat and keep covered until ready to serve.
- Prep ingredients: While rice cooks, trim stems from mushrooms, then thinly slice caps. Remove kale leaves from stems, then cut or tear leaves into large pieces. On a rimmed baking sheet, massage kale with sesame seeds, 1 tablespoon each of neutral oil and water, and a pinch each of salt and pepper.
- Sear pork: Pat pork dry, then season all over with salt and pepper. Heat 1 tablespoon neutral oil in a medium skillet over medium-high. Add pork and sear until well browned on all sides, 3–4 minutes per side (pork will not be cooked through). Transfer pork to baking sheet with kale. Reserve skillet and any pan drippings for step 5.
- Roast pork & kale: Roast pork and kale on upper oven rack until pork is cooked to an internal temperature of 145°F, and kale is crispy, about 7 minutes. Transfer pork to a cutting board and allow to rest 5 minutes.
- Make miso shiitake butter: Meanwhile, heat reserved skillet with pan drippings over medium-high. Add mushrooms; cook, stirring occasionally, until golden-brown, about 3 minutes. Whisk in mirin, sesame oil, 2 tablespoons of the miso, and ½ cup water; bring to a simmer. Cook until sauce is slightly thickened and coats back of a spoon, about 5 minutes. Remove from heat and whisk in 2 tablespoons butter.
- Slice pork & serve: Thinly slice pork tenderloin. Fluff rice. Serve pork with crispy sesame kale and rice alongside. Spoon miso shiitake butter over top as desired. Enjoy!
Soy, Sesame and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
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