Pork Tenderloin with Shallot and Sake Sauce

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 could not find the tamarind. 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 reheat right before you assemble the finished dish.

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, as well, 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.