Soy Marinated Pork Tenderloin with Shiitake Cream
Elevate your dinner table with this elegant and flavor-packed Soy Marinated Pork Tenderloin with Shiitake Cream. Tender pork tenderloins are infused with an irresistible soy, honey, and ginger marinade, creating a savory-sweet harmony that permeates each bite. After a quick sear and oven roast, the pork is paired with a luscious shiitake mushroom cream sauce, made rich and velvety with heavy cream and a hint of chicken stock. The earthy shiitake mushrooms complement the umami depth of the pork perfectly, while a final garnish of fresh parsley adds brightness. This recipe is ideal for special occasions but simple enough for an elevated weeknight meal. With a prep time of just 20 minutes, your oven and stovetop do the rest—delivering a restaurant-worthy dish sure to impress.
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Ingredients
- 2 pieces (approximately 1 pound each) Pork tenderloin
- 0.5 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Vegetable oil
- 8 ounces (stems removed, sliced) Shiitake mushrooms
- 2 tablespoons Unsalted butter
- 1 medium (minced) Shallot
- 1.5 cups Heavy cream
- 0.5 cup Chicken stock
- 0 to taste Salt
- 0 to taste Black pepper
- 2 tablespoons (optional, for garnish) Chopped fresh parsley
Directions
Step 1
1. In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the marinade.
Step 2
2. Place the pork tenderloins in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it's evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for maximum flavor.
Step 3
3. When ready to cook, preheat your oven to 400°F (200°C).
Step 4
4. Heat the vegetable oil in an oven-safe skillet over medium-high heat. Remove the pork from the marinade (discard the marinade), and sear the tenderloins on all sides until browned, about 2–3 minutes per side.
Step 5
5. Transfer the skillet with the pork to the preheated oven and roast for 15–20 minutes or until the internal temperature reaches 145°F (63°C). Let the pork rest for 5–10 minutes before slicing.
Step 6
6. While the pork is roasting, prepare the shiitake cream. In a large skillet, melt the butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes.
Step 7
7. Add the sliced shiitake mushrooms to the skillet and cook until they release their moisture and become tender, about 5–6 minutes.
Step 8
8. Stir in the chicken stock and bring to a simmer. Let it reduce slightly, about 3 minutes.
Step 9
9. Lower the heat and stir in the heavy cream. Let the sauce simmer gently until it thickens, about 5 minutes. Season with salt and black pepper to taste.
Step 10
10. To serve, slice the pork tenderloin and arrange it on a serving platter. Spoon the shiitake cream over the pork and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
| Serving size | (1997.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3228.9 |
| Total Fat 204.4g | 0% |
| Saturated Fat 100.5g | 0% |
| Polyunsaturated Fat 21.4g | |
| Cholesterol 1049.5mg | 0% |
| Sodium 10269.0mg | 0% |
| Total Carbohydrate 72.4g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 44.7g | |
| Protein 249.2g | 0% |
| Vitamin D 113.4IU | 0% |
| Calcium 207.9mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 5731.1mg | 0% |
Source of Calories