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pork tenderloin salt Jasmine rice sesame seeds onion garlic chili ginger root dark plums soy sauce rice vinegar anise sugar honey
Viewed: 5 - Published at: 5 years agoIngredients
- 1 1/2 pounds pork tenderloin, trimmed of any fat and silverskin
- sea salt and freshly ground black pepper
- steamed Jasmine rice and bok choy, to serve
- sesame seeds, to serve
- 1 onion, chopped
- 5 large garlic cloves, chopped
- 1 Thai chili, chopped
- 1 (3-inch) piece fresh ginger root, peeled and grated
- 2 3/4 cups pitted and chopped dark plums
- 2 tablespoons dark soy sauce
- 2/3 cup rice vinegar
- 2 star anise, very finely ground
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon honey
Method
- To make the Chinese plum sauce, put the onion, garlic, chili, ginger, plums, soy sauce, vinegar and star anise in a nonreactive pan.
- Bring to a boil, then turn down the heat to low and simmer, stirring occasionally, for 25 minutes, or until the plums break down into a pulp.
- Pass the plum mixture through a strainer to make a coarse puree; discard the solids that are left.
- Return the puree to the pan and stir in the sugar and honey.
- Bring to a boil, then turn down the heat and simmer for 20 to 30 minutes until reduced and with a saucelike consistency.
- Spoon into sterilized jars and cover.
- Alternatively, use a portion of the sauce right away and pack the rest in a sterilized jar.
- Spoon 6 tablespoons of the plum sauce over the pork and leave to marinate, covered, for at least 30 minutes.
- Heat the oven to 350 degrees F. Put the sauce-covered pork on a piece of foil large enough to enclose it, then season to taste with salt and pepper.
- Bring together the sides of the foil, scrunch the top to make a loose package and put it on a baking sheet.
- Bake for 20 minutes, then transfer the package to a plate.
- Heat the broiler.
- Open up the foil package and pour the pork juices into a small pan.
- Spoon another 3 tablespoons of the sauce over the pork and broil for 5 minutes, or until golden brown and glazed.
- Transfer the pork to a warm plate, cover loosely with foil and leave to rest for 5 minutes.
- Meanwhile, pour any juices from the foil package into the small pan and heat through.
- Serve the pork, sliced on the diagonal, with jasmine rice and bokchoy.
- Spoon the hot juices over the top and sprinkle with sesame seeds.
