Best 2 Pistachio Crusted Pork With Plum Sauce And Fried Leeks Recipes
Indulge in a culinary journey with our exquisite Pistachio-Crusted Pork with Plum Sauce and Fried Leeks. This tantalizing dish combines the savory flavors of pork tenderloin enveloped in a crunchy pistachio crust, complemented by the sweet and tangy plum sauce. As a delightful accompaniment, crispy fried leeks add a touch of texture and a burst of flavor. This comprehensive guide provides detailed recipes for each element of the dish, ensuring a seamless and successful cooking experience. Discover the art of creating this delectable masterpiece and impress your family and friends with your culinary skills.
Let's cook with our recipes!
PISTACHIO-CRUSTED PORK WITH PLUM SAUCE AND FRIED LEEKS
Here's an impressive dish that looks like you spent all day preparing it. It's especially deceiving because you can make the sauce 3 days ahead. It's from the Garden Restaurant at the Gatwick Airport Hilton Hotel in London. Be sure to have your oil hot when making the crispy leeks, otherwise they can get soggy.
Provided by lazyme
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
- Preheat oven to 350°F Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
- Slice the tenderloins into medallions.
- Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
- Crispy Fried Leeks:.
- Cut leeks into matchstick-size strips, white and pale green parts only.
- Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
- **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
PISTACHIO-CRUSTED PORK WITH PLUM SAUCE AND FRIED LEEKS
Steps:
- Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
- Preheat oven to 350°F. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150°F, about 10 minutes.
- Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
- *Available at Asian markets and in the Asian foods section of many supermarkets.
- **Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
Tips:
- To achieve a crispy crust on the pork, ensure the oven temperature is high enough and the pork is cooked uncovered.
- For best results, use a meat thermometer to ensure the pork is cooked to your desired doneness.
- For a sweeter plum sauce, add more honey or sugar to taste.
- If you don't have time to make the plum sauce from scratch, a store-bought plum sauce can be used instead.
- To prevent the leeks from becoming soggy, fry them in small batches and drain them on paper towels before serving.
Conclusion:
This pistachio-crusted pork with plum sauce and fried leeks is a delicious and impressive dish that is perfect for a special occasion. The combination of flavors and textures is sure to please everyone at the table. With a little planning and effort, this dish can be easily prepared at home. By following the tips provided, you can ensure that your pistachio-crusted pork turns out perfectly cooked and crispy, your plum sauce is flavorful and tangy, and your fried leeks are crispy and golden brown. So next time you're looking for a special dish to serve, give this pistachio-crusted pork with plum sauce and fried leeks a try. You won't be disappointed!
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