Cooking it up at the Taste

October 05, 2001

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.



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


Remove the tenderloins from the skillet. Plate it with the vegetables

and some steamed rice and top it with ginger lime sauce.



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.

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