This recipe is easy
Miso Pork Tenderloins
Ingredients for rice
Ingredients for garnish
On the BBQ
- In a medium-sized saucepan, whisk together the honey, sake, tamari, miso, mirin, brown sugar, ginger, and garlic.
- Lay the pork tenderloins on a tray, and coat with 60 ml (¼ cup) of the mixture. Cover, and refrigerate 1 to 8 hours. This step is optional, if you’re in a hurry. In that case, prepare less marinade and use for glazing (or as a sauce).
- Bring the rest of the sauce to a boil, then reduce heat to medium and simmer for 7 to 10 minutes or until the sauce becomes syrupy in texture, like a glaze. Strain the glaze and let it chill. The glaze (or sauce) can be prepared a few days ahead of time. Keep refrigerated.
- Pre-heat the barbecue to high.
- Drain excess marinade from the pork tenderloins. Set aside on a plate.
- Reduce barbecue temperature to medium. Oil the grill. Grill the pork tenderloins for 12 to 15 minutes on the barbecue or in a skillet, turning them on all sides to brown, until a thermometer inserted into the centre of the meat reads 60 °C (140 °F). A few minutes after cooking time is over, brush the tenderloins with one third of the glaze, coating them thoroughly. Keep the rest of the glaze for serving. Place the grilled tenderloins on a plate, cover with aluminum foil, and let stand for 10 minutes.
- Carve the tenderloins in thin slices. Serve on rice in large, deep bowls. Drizzle with leftover glaze. Garnish with pickled ginger, green onions, and sesame seeds.
- To rinse the rice, pour it into a large bowl, cover with cold water, and drain through a sieve. Do this 4 or 5 times, until the water is entirely clear. Drain the rice thoroughly.
- In a saucepan, add the rice to salted water, and bring to a boil. Cover, reduce heat to low, and simmer for 15 minutes or until the water has been completely absorbed by the rice. Remove from heat and let stand covered for 15 minutes. Remove the cover and fluff the grains with a fork. Add seasonings, and mix gently. Set aside.