• Pistachio Crusted Pork With Plum Sauce And Fried Leeks

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    • 1/2 c. chicken stock
    •     (or possibly canned low-salt chicken broth)
    • 1/3 c. oyster sauce see * Note 1
    • 1/3 c. plum sauce see * Note 1
    • 1/4 c. mirin (sweet Japanese rice wine) see * Note 1
    • 1/4 c. orange juice
    • 2 Tbsp. chili-garlic sauce see * Note 1
    • 3 x kaffir lime leaves see * Note 2
    • 1 Tbsp. apple cider vinegar
    • 1 Tbsp. sugar
    • 1 Tbsp. oriental sesame oil
    • 1 1/2 lb pork tenderloin cut into 12 rounds
    •     (each round abt 1 1/2" thick)
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 1/2 c. roasted natural pistachios - (abt 4 ounce) finely minced
    • 2 Tbsp. unsalted butter - (1/4 stick) chilled, and
    •     cut into 4 pcs
    •     Crispy Fried Leeks (see recipe)


    1. * Note 1: Available at Asian markets and in the Asian foods section of many supermarkets.
    2. * Note 2: Leaves of the kaffir lime tree; available frzn or possibly sometimes fresh at Asian markets. If unavailable, substitute 2 Tbsp. fresh lime juice and 1 tsp. grated lime peel.
    3. 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 till sauce is reduced to 1 c., whisking occasionally, about 25 min. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and chill.) Remove lime leaves.
    4. Preheat oven to 350 degrees. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Saute/fry pork till golden, 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 till thermometer inserted into center registers 150 degrees, about 10 min.
    5. Bring sauce to boil. Add in butter one piece at a time, whisking just till melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with Crispy Fried Leeks, if you like. Serve immediately.
    6. This recipe yields 6 servings.
    7. Comments: "The Garden Restaurant in London's Gatwick Airport Hilton hotel serves a pistachio-crusted pork loin in plum sauce which's just delicious," Pete Koronis of Clayton, Missouri. "I'd really like to try making it."

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