(Yield: 4 to 6 servings)
INGREDIENTS FOR THE SAUCE
8 shallots, julienned
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 tablespoons Asian sesame oil
3 cups peach preserves
1/4 cup Kikkoman Soy Sauce
1/4 cup Kikkoman Rice Vinegar
3 tablespoons julienned fresh ginger root
4 teaspoons coriander seed, coarsely cracked*
INGREDIENTS FOR THE DISH
2 pork tenderloins, about 3/4 pound each
1 tablespoon vegetable oil
FOR THE SAUCE
- Sauté shallots, garlic and minced ginger in hot sesame oil in large saucepan over medium heat 8 minutes, or until shallots are lightly caramelized.
- Add preserves. Increase heat to high; bring to boil, stirring frequently.
- Remove from heat; stir in soy sauce, vinegar, julienned ginger and coriander. Cool completely.
- Store in covered plastic container in refrigerator up to 2 weeks. Stir well before using.
* To crack coriander seed, place in plastic food storage bag; close securely. Pound with meat mallet or hammer until seeds crack.
Makes about 4 cups sauce.
FOR THE DISH
- Holding knife at slight angle, cut pork crosswise into 1-inch-thick slices; flatten pieces slightly.
- Brown pork on both sides in hot oil over medium-high heat in large skillet with cover. Reduce heat to medium-low; cover and cook 2 minutes.
- Turn pork over; cook, covered, 2 minutes longer, or until pork is just done.
- Remove pan from heat; spoon 1/3 cup Sauce evenly over pork.
- Serve with additional Sauce.
- Serve Sauce with egg rolls, chicken fingers or scallion pancakes.
- Or, use to glaze grilled chicken and shrimp, or roasted turkey and duck.
Recipe developed by Stan Frankenthaler, Executive Chef and Owner, Salamander, Boston, Massachusetts.
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