- Special Savings
Located in St. Helena, Meadowood is one of the great resorts in northern California, and its chef, Pilar Sanchez will resort to any means to make a great meal.
- For the Shallot and Sake Sauce:
- 1/4 cup finely chopped shallots
- 1 tablespoon tamarind paste* or 2 tablespoons fresh lime juice if you can't find the tamarind paste
- One chipotle chili or 1/4 teaspoon dried red pepper flakes
- 1 cup sake
- 2 cups veal or chicken stock
- 1 tablespoon butter
- For the Pork Tenderloin and Vegetables:
- 1 1/2 pounds pork tenderloin (cut in half if they are long)
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 1/2 pounds bok choy, rinsed and roughly chopped
- 1 1/2 pounds fresh mushrooms such as, shiitake or portobello, stemmed and cut into 1/2-inch slices
- 4 large sweet potatoes, baked until soft, peeled and cut into 1/2-inch slices or two 1-pound cans of sweet potatoes or yams packed in light syrup, drained and patted dry.
TO MAKE THE SHALLOT AND SAKE SAUCE: In a nonreactive saucepan, combine the shallots, tamarind, chili and sake. Bring to a simmer over low heat and cook gently until 1/2 cup remains. Strain the mixture to remove the pepper and return the mixture to the saucepan.
Add the stock and reduce again until 1 cup remains. Season to taste with salt and add 2 tablespoons lime juice if you can't find tamarind paste. Keep in the saucepan off the heat until you are ready to reheat and serve.
TO MAKE THE PORK AND VEGETABLES: Preheat the oven to 375 degrees F. Season the tenderloin with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a wide oven-proof skillet. Sear the pork tenderloin on all sides until brown. Transfer the skillet to the oven and roast for 20 minutes or until the internal temperature, measured with an instant thermometer, registers 160 degrees F.
While the pork is cooking, in another nonstick skillet over medium-high heat, heat 1 tablespoon more of the olive oil. When hot, add the bok choy and cook, stirring, for 1 to 2 minutes or until just wilted. Season to taste with salt and pepper and transfer to a baking pan large enough to accommodate all the vegetables which you will need to be reheated later.
In the same skillet, over medium-high heat, heat 2 tablespoons more of olive oil and sauté the mushrooms, stirring, for 2 to 3 minutes until softened. Season to taste with salt and pepper and transfer to the baking dish with the bok choy. Add the sweet potatoes to the baking pan and season them with salt and pepper.
When the pork is done, remove it from the oven and put the baking pan with all the vegetables in the oven to reheat for 5 minutes at 375 degrees F. Bring the sauce back to a simmer and season to taste with salt and whisk in the tablespoon of butter.
Slice the tenderloin into 1/2-inch pieces and fan them out in the center of each dinner plate. Surround the pork slices with some bok choy, mushrooms and sweet potatoes and spoon the sauce around the vegetables and drizzle it over the pork. Serve immediately. **
*Available in stores which specialize in Indian foods.
**For an alternative presentation, take a metal cylinder mold (which you can make out of a can with top and bottom removed). Center this on a warmed dinner plate and spoon in sweet potatoes, then the bok choy and the mushrooms and finish with pork slices fanned on top. Gently remove cylinder by pressing on the pork slices with your fingers as you lift up the cylinder with the other hand. Spoon the sauce around the stack and serve immediately.
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
714 calories; 23g total fat; 109mg cholesterol; 338mg sodium; 62g carbohydrates; 9g fiber; 46g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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