This is a quick recipe that will wow your friends. They will think you slaved in the kitchen, but the entire thing only takes about 45 minutes beginning to end.
1-2 Ilbs Pork Tenderloin; 8oz Shitake Mushrooms; 1/2 tblspn Corriander; 1/2 tblspn Ground Ginger; 1-2 Tblspn Brown Sugar; 1/2 cup Chicken Stock; 1 1/2 tblspn Soy Sauce; 1 tblspn Teriyaki Sauce; 1 tblspn Ponzu Sauce; salt and pepper; 5 sprigs of fresh Oregano; EVOO
Cover the tenderloin with salt, pepper and corriander; brown on all sides. Make sure the pan is really hot and add the oil and then brown the pork. To get the best flavor make sure it’s dark brown. This is one of the biggest differences between restaurant quality food and yours
While you’re doing this, toss the mushrooms (whole) in a little olive oil and teriyaki. Sprinkle with salt and pepper then Broil on high for about five minutes (constantly check them as every oven is different, that way I cannot be blamed for you burning them )
Once the pork is browned throw it in the oven at 350 for about ten minutes for medium rare. If you like your pork, or meat well done please leave my site immediatly; the comment about the oven above applies here as well!
While the pork is cooking, combine the soy, ponzu, teriyaki, broth, ginger and sugar in a bowl and whisk until combined. Taste it to make sure it suits your tastes; add more soy/ponzu for more acidity and more broth to tame it. If it’s not sweet enough add more sugar (this should be obvoius, but my mother may be following this); set aside
Once the pork is done, let it rest for 5 minutes, as it is still cooking. If you cut it now, your cutting board will look like a murder scene. After the pork has rested, cut it diagonally to get biger pieces and ensure each piece has some of the carmelized exterior. Be sure to use a serrated knife so you can cut through the exterior without destroying the pork
Place slices of pork in a plate with a shallow bowl, top with mushrooms, enough sauce to coat the dish and garnish with oregano