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Soy-marinated Pork Tenderloin with Shiitake Cream


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  • 2 Tbs. chopped ginger
  • 2 Tbs. chopped cilantro
  • 2 Tbs. chopped basil
  • 1/4 cup sake
  • 1/4 soy sauce
  • 1 2-lb. pork tenderloin
  • 2 Tbs. chopped scallions
  • 1/2 cup shiitake mushrooms
  • 1/2 cup heavy cream
  • 1/4 cup chicken stock
  • salt and black pepper
  • Vegetable oil



Step 1

Combine ginger, cilantro, basil, sake and soy sauce in a blender. Puree until smooth. Marinate pork for 4 - 6 hours in refrigerator. Preheat oven to 350 ° Coat bottom of roasting pan with oil. Transfer port to pan, reserving 1/4 cup of the marinade. Roast pork until internal temperature is 150°, about 50 minutes. Do not overcook. In a skillet over medium heat, place 1 Tbs. of oil and add mushrooms and scallions. Sauté until mushrooms are softened, about 2 minutes. Add reserved marinade, heavy cream and chicken stock. Simmer until liquid is reduced to 3/4. Season with salt and pepper and keep warm. To serve, thinly slice pork and place a spoonful of shiitake cream on top.

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