Best 3 Shichimi Seared Pork Tenderloin Recipes

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**Shichimi Seared Pork Tenderloin: A Culinary Symphony of Japanese Flavors**

Prepare to embark on a tantalizing culinary adventure with our exquisite Shichimi Seared Pork Tenderloin, a dish that artfully blends the bold and aromatic flavors of Japanese cuisine. This delectable dish features tender pork tenderloin seared to perfection, infused with the captivating flavors of a homemade shichimi togarashi spice blend. Accompanying the succulent pork is a medley of sautéed vegetables, each carefully selected to complement the dish's vibrant flavors.

Our recipe provides step-by-step instructions to guide you effortlessly through the cooking process. We also offer delightful variations to cater to diverse preferences, including a tantalizing miso-honey pork tenderloin and an irresistibly crispy air-fryer pork tenderloin.

**Variations to Satisfy Every Craving:**

**Miso-Honey Pork Tenderloin:** This variation adds a touch of sweetness and umami to the dish, thanks to the harmonious blend of miso paste and honey. The tenderloin is marinated in this delectable mixture before being seared, resulting in a flavorful and succulent protein.

**Air-Fryer Pork Tenderloin:** For those seeking a healthier alternative, our air-fryer pork tenderloin recipe delivers a crispy and tender experience without compromising on taste. This method reduces fat and calories while maintaining the dish's irresistible flavors.

**Indulge in a Culinary Journey:**

Whether you prefer the classic shichimi seared pork tenderloin, the savory miso-honey variation, or the guilt-free air-fryer version, this recipe collection offers a symphony of flavors that will tantalize your taste buds. Gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the vibrant essence of Japanese cuisine.

Here are our top 3 tried and tested recipes!

PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN



Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon mustard powder
1 pork tenderloin, cut into 1-inch medallions (about 8)
Kosher salt
2 tablespoons canola oil
3 scallions, minced
2 cloves garlic, minced
1 cup turnip dice (1/4-inch), tops reserved
1/2 cup white wine
1 cup chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh rosemary, minced
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish

Steps:

  • Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
  • In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN



SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN image

One of Japan's most popular spice blends, shichimi togarashi is used in this recipe as a marinade, creating a spicy, citrusy, pepperly flavors and glaze that pairs perfectly with grilled pork tenderloin. This spice blend was though to have originated in Japanese apothecaries in the 1600's when chiles were first introduced in Japan- primarily as a healing property. Seven spice powder, or what is commonly known as shichimi togarashi in Japan, pairs perfectly with grilled meats, noodles and soups. Freshly ground orange peel provides a citrusy aroma, while seaweed adds an oceanic flavor. Freshly ground ginger, black peppercorns, and toasted black & white sesame seeds add layers of flavor to make a complex marinade in this grilled pork tenderloin dish. Pork is by far the most popular type of meat in Japan- consumed nearly as much as chicken and beef combined. But it wasn't always this way. The ban on meat began in the mid sixteenth century and is thought to be due to the rise of Buddhism at the time. This ban lasted over 1,200 years and was lifted in the late 1800's, with the rise of foreign trade among countries.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 7

2 whole pork tenderloin, 1 lb each
1/3 cup mirin
1/4 cup soy sauce
1/4 cup sesame oil
2 garlic cloves, crushed
1 lime, juiced
salt (to season)

Steps:

  • Trim pork tenderloin of any excess skin and fat.
  • Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl. Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
  • Place remaining marinade in a covered container and refrigerate until ready to use.
  • Remove tenderloin from bag, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
  • Add tenderloin to grill and place in center of grate. Discard bag with marinade. Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
  • Remove tenderloin from grill and place on a large piece of heavy aluminum foil, folded at the edges. Pour on reserved marinade. Wrap tightly and let rest for 10 minutes. Move to a cutting board and slice.
  • Serve alongside spicy gomasio soba noodles and enjoy!

Nutrition Facts : Calories 225.6, Fat 11.3, SaturatedFat 2.5, Cholesterol 82.1, Sodium 629.1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.5, Protein 27.2

SHICHIMI TOGARASHI GRILLED PORK TENDERLOIN



Shichimi Togarashi Grilled Pork Tenderloin image

Seven spice powder, or what is commonly known as shichimi togarashi in Japan, pairs perfectly with grilled meats, noodles and soups. Freshly ground orange peel provides a citrusy aroma, while seaweed adds an oceanic flavor. Freshly ground ginger, black peppercorns, and toasted black & white sesame seeds add layers of flavor to make a complex marinade in this grilled pork tenderloin dish. Pork is by far the most popular type of meat in Japan- consumed nearly as much as chicken and beef combined. But it wasn't always this way. The ban on meat began in the mid sixteenth century and is thought to be due to the rise of Buddhism at the time. This ban lasted over 1,200 years and was lifted in the late 1800's, with the rise of foreign trade among countries. This is created by RawSpicebar (https://rawspicebar.com/blog/shichimi-togarashi-grilled-pork-tenderloin/)

Provided by Raw Spice Bar

Categories     Meat

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 11

rawspicebar's shichimi togarashi
2 (1 lb) whole pork tenderloin
1/3 cup mirin
1/4 cup soy sauce
1/4 cup sesame oil
2 pieces garlic cloves, crushed
1 1/2 tablespoons soy sauce
4 tablespoons sesame oil
1 lime, juiced
4 tablespoons rice wine vinegar
1 garlic clove, crushed

Steps:

  • Trim pork tenderloin of any excess skin and fat.
  • Combine shichimi togarashi spices, 2 tsp salt, sesame oil, garlic, soy sauce and mirin in a bowl. Pour 3/4 of the marinade in bowl with pork tenderloin and marinate for 6-12 hours, turning halfway through.
  • Place remaining marinade in a covered container and refrigerate until ready to use.
  • Remove tenderloin from bad, let sit at room temperature. Turn grill over medium-high heat, brush with vegetable oil.
  • Remove tenderloin from bad and place in center of grate. Discard bag with marinade. Cover and cook 12-15 minutes, turning every 1-2 minutes until tenderloin reaches an internal temperature of 140 F degrees.
  • Serve alongside spicy gomasio soba noodles and enjoy!

Nutrition Facts : Calories 271.9, Fat 17.6, SaturatedFat 3.3, Cholesterol 73.8, Sodium 811, Carbohydrate 2.3, Fiber 0.3, Sugar 0.5, Protein 24.9

Tips:

  • Choose a high-quality pork tenderloin: Look for tenderloins that are firm to the touch and have a bright pink color. Avoid tenderloins that are bruised or have a slimy texture.
  • Slice the pork tenderloin against the grain: This will help the pork cook more evenly and prevent it from becoming tough.
  • Use a hot skillet: A hot skillet will help to sear the pork and create a nice crust.
  • Don't overcrowd the skillet: If you overcrowd the skillet, the pork will not cook evenly.
  • Cook the pork to an internal temperature of 145 degrees Fahrenheit: This will ensure that the pork is cooked through but still juicy.
  • Let the pork rest before slicing: This will help the juices redistribute throughout the pork, resulting in a more tender and flavorful dish.
  • Serve the pork with your favorite sides: Some popular sides for pork tenderloin include roasted vegetables, mashed potatoes, and a simple green salad.

Conclusion:

Shichimi seared pork tenderloin is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and juicy, and the shichimi spice blend adds a nice kick of flavor. This dish is sure to be a hit with your family and friends.

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