Pork Tenderloin with White Miso and Mandarin, Golden Mushrooms, and Crispy Scallion Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork tenderloin dry with paper towels and season it all over with the salt and black pepper.

2. 2

   In a small bowl, whisk together the white miso, mandarin juice, mandarin zest, honey, rice vinegar, soy sauce, garlic, and ginger until smooth.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork tenderloin for 2 to 3 minutes per side until nicely browned.

4. 4

   Add half of the miso-mandarin sauce to the skillet, turn the tenderloin to coat it lightly, and transfer the skillet to the oven. Roast for 12 to 15 minutes at 220 °C / 425 °F, or until the thickest part reaches 63 °C / 145 °F.

5. 5

   Remove the pork from the oven and place it on a board. Loosely cover and let it rest for 8 minutes. Reserve the pan juices.

6. 6

   While the pork rests, heat another large skillet over medium-high heat with the remaining 15 ml (1 tbsp) olive oil. Add the white parts of the scallions and cook for 30 seconds.

7. 7

   Add the cooked cold jasmine rice in an even layer. Let it cook undisturbed for 3 minutes so it crisps, then stir and spread it again. Cook 3 to 4 minutes more until crisp in several spots. Fold in the green parts of the scallions and cook for 30 seconds.

8. 8

   In a medium skillet over medium-high heat, melt the butter. Add the shiitake mushrooms and cook for 5 to 6 minutes, stirring occasionally, until golden and tender.

9. 9

   Pour the reserved pork pan juices and the remaining miso-mandarin sauce into the mushrooms. Cook for 1 to 2 minutes, stirring, until the sauce thickens slightly and glazes the mushrooms.

10. 10

    Slice the pork tenderloin into thick medallions. Serve over the crispy scallion rice, spoon the glazed mushrooms on top, and finish with toasted sesame seeds and fresh cilantro.