Recipes, re-invented from cooking shows
Asian Five-Spice Pork Tenderloin
Prep. Time:
Baking Time:
Total Time:
30 minutes
25 minutes
55 minutes
Serves:
4 servings
Darnell's innovative elimination challenge creation showcases his signature creativity through the praised "clever" waffle iron technique for shiitake mushrooms and perfectly balanced red pepper glaze. The enhanced recipe addresses judges' concerns about insufficient resting time and raw centers while maintaining the "sweet, sticky, with some spice" glaze combination they appreciated. The dish demonstrates technical mastery with Asian five-spice marinated pork, concentrated mushroom flavors, and fresh vegetable components creating the "fresher dish" quality that impressed the panel.
Ingredients
FOR THE ASIAN FIVE-SPICE RUB:
2.5-3 lbs pork tenderloins (2-3 pieces)
2 tablespoons Chinese five-spice powder
1 tablespoon fresh ginger, minced
4 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
FOR THE RED BELL PEPPER GLAZE:
2 large red bell peppers, roasted and peeled
1/4 cup apple cider vinegar
3 tablespoons granulated sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon gochugaru (red pepper flakes)
FOR THE WAFFLED SHIITAKE MUSHROOMS:
8 oz large shiitake mushroom caps, stems removed
2 tablespoons olive oil
1 teaspoon soy sauce
1/2 teaspoon garlic powder
Salt and pepper to taste
FOR THE GLAZED SUGAR SNAP PEAS WITH GARLIC-FRESNO RELISH:
12 oz sugar snap peas, trimmed
2 tablespoons vegetable oil
3 cloves garlic, minced
1 Fresno chili, seeded and minced
1 tablespoon rice vinegar
1 teaspoon honey
1/2 teaspoon sesame oil
Salt to taste
Instructions
PREPARE AND MARINATE THE PORK:
1. Pat pork tenderloins dry and trim any silver skin.
2. In bowl, combine five-spice powder, minced ginger, garlic, salt, pepper, and oil to form paste.
3. Rub mixture all over pork tenderloins. Marinate at least 1 hour at room temperature or up to 4 hours refrigerated.
MAKE THE RED PEPPER GLAZE:
4. Roast red peppers over open flame or under broiler until charred. Place in bowl, cover, and steam 10 minutes.
5. Peel, seed, and roughly chop peppers.
6. In blender, combine roasted peppers, apple cider vinegar, sugar, soy sauce, sesame oil, and red pepper flakes. Blend until smooth.
7. Transfer to saucepan and simmer 10-15 minutes until thickened and glossy.
PREPARE THE WAFFLED SHIITAKE:
8. Preheat waffle iron to medium-high heat.
9. Toss shiitake caps with olive oil, soy sauce, garlic powder, salt, and pepper.
10. Place mushrooms in waffle iron and cook 3-4 minutes until crispy and well-marked.
11. Note: Ensure waffle iron is suitable for this technique; pat mushrooms dry first to prevent excess moisture.
COOK THE PORK TENDERLOIN:
12. Preheat oven to 425°F.
13. Heat large oven-safe skillet over medium-high heat with 1 tablespoon oil.
14. Sear pork tenderloins on all sides, about 2 minutes per side until golden brown.
15. Brush with half the glaze and transfer to oven.
16. Roast 12-15 minutes until internal temperature reaches 135°F for proper medium-rare doneness.
17. Rest pork 10-15 minutes before slicing.
PREPARE THE GLAZED SUGAR SNAP PEAS:
18. While pork rests, heat oil in large skillet over high heat.
19. Add sugar snap peas and stir-fry 2-3 minutes until bright green and crisp-tender.
20. Add garlic and Fresno chili, cook 30 seconds until fragrant.
21. Stir in rice vinegar, honey, and sesame oil. Season with salt.
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