Miso Pork Tenderloin
Miso marinated pork tenderloin, scallion pancake, soy glazed carrots, bok choy
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- (a) marinated pork tenderloin, marinated tofu
- (b) miso marinade
- (c) broccoli, bok choy, carrot
- (d) scallion pancake batter
- (e) sweet soy
- skillet or saute pan
- baking tray lined with parchment paper or foil
- paper towel
- cutting board & knife
- serving spoon
- For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 450 degrees fahrenheit.
- Cut open the package of miso marinated pork (a) and place on a plate. Season with a small pinch of salt Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the pork in the pan and sear for 2 minutes, then use tongs to flip it over. Add the carrots (b) to the pan and season with a small pinch of salt. Cook the pork and carrots for 2 minutes. (If preparing 4+ servings, cook the pork for 3 minutes on each side).
- Line a baking tray with parchment paper or foil. When the pork and carrots have cooked for 2 minutes, spoon the carrots on to the parchment paper and place the pork on top. Put the baking tray in your preheated 450 degree oven and bake for 10 minutes.
- While the pork and carrots are in the oven, use paper towel or a cloth to wipe out the skillet or pan that you used. Then put the pan back on the stove over medium heat and heat for 1 minute. When the pan has warmed up, add 2 tbsp of oil or enough to coat the bottom of the pan plus a little extra. Drop a small amount of batter (c) into the pan. If it sizzles, the pan is hot enough to start making the pancakes. Spoon the batter into the pan (use 2 large tbsp of batter to make each pancake). You should have enough batter to make 2 pancakes / serving. Place the pan of pancakes into your 450 degree oven and bake for 3 minutes.
- After 3 minutes, flip the pancakes over with a spatula, and put them back in the oven for 1 minute. When the cook time is up, remove the skillet from the oven and place the pancakes on your serving plates.
- At this point, your pork should be ready. Remove the baking tray from the oven and place the pork on a cutting board to rest. Pick up the parchment paper and slide the carrots into your saute pan. Add 1/4 cup of water (for each serving you are making) to the pan. Then add the bok choy (d) to the pan. Put the skillet back over medium heat. Simmer the stock and vegetables for 1 minute, stirring occasionally.
- After 1 minute, add the sweet soy (e) to the pan (scrape all of it out of the container). Cook the vegetables with the sweet soy for 1 minute, stirring occasionally. Then spoon the carrots and bok choy beside the pancakes on your serving plates.
- Slice the pork into 1/2 inch thick slices. If the pork is too pink for your taste, put the slices on a baking tray and place back in your 450 degree oven for a few minutes. Serve the pork on top of the vegetables. Spoon any sauce left in the pan over the pork.
I normally cook pork chops but the tenderloins were so much more tender. The scallion pancake was incredible. I didn't bother to separate the bok choy from the carrots as the recipe said to do because they were all pre-chopped together in one container and the soy-glazed veggies still turned out perfectly. Great meal that I hope to see available again in the future!