Like watching cooking shows on television? Well, the Taste of Newport
is giving people a chance to see dishes prepared live at the Gas Company
Chef's Pavilion, which features cookware by Bloomingdale's.
Today on the stage, the chef at What's Cooking Cafe will share the
secret of making a great tasting, bread crumb-encrusted pork tenderloin.
Though the cafe will not be among the restaurants serving up tastes at
the Taste, we did persuade them to share their recipe for the dish.
WHAT'S COOKING'S PORK TENDERLOIN
To start, you need a 24-ounce pork tenderloin, sliced into eight
3-ounce portions.
Marinade ingredients
1 ounce ground cloves
1 ounce ground ginger
4 ounces finely chopped onion
2 ounces finely chopped cilantro
5 pieces of star anise
1/2 cup soy sauce
1/2 cup white wine
1/2 cup sugar
salt and pepper to taste
Combine all of the ingredients. Pour it on top of the tenderloin and
add ice water until the meat is completely covered. Marinate overnight.
Bread crumb mixture ingredients:
2 ounces chopped coriander
2 ounces Chinese five spice
2 ounces fresh chopped cilantro
2 ounces paprika
2 cups Japanese bread crumbs
Mix until completely combined.
Other ingredients:
Flour to dust
Egg wash
3 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 cup white wine
1/4 cup soy sauce
Assorted vegetables
Ginger lime sauce (see recipe)
To prepare the pork, you will need to remove the pork from the
marinade, dip it in flour and then in an egg wash. Coat it in the bread
crumb mixture.
In a large skillet, heat two tablespoons of canola oil over a
medium-high heat. Use it to brown the tenderloin on each side for about
three to four minutes.
In another skillet, saute the garlic and ginger using the rest of the
oil. Add your favorite julienned vegetables, coating them in the garlic
mixture. Add the wine and soy sauce to deglaze and cook to desired
tenderness.
Remove the tenderloins from the skillet. Plate it with the vegetables
and some steamed rice and top it with ginger lime sauce.
GINGER LIME SAUCE
Ingredients
1/4 cup hoisin
1/4 cup white wine
1 cup vegetable stock
2 ounces honey
2 ounces lime juice
1 teaspoon lime zest
Combine the ingredients. Simmer the sauce over medium heat until
reduced by half.
