Tender, lean pork tenderloin roasts quickly; served with an asian mushroom sauce is a quick and elegant meal.
¼ cup + 1 Tbsp teriyaki or soy sauce
1 Tbsp Dijon mustard
2 pork tenderloins, fat and silver skin removed
1 teaspoon olive oil
½ cup mirin (or sake)
1 cup assorted Asian mushrooms, stems removed and thinly sliced (shiitake, cremini, oyster or button)
2 Tbsp sliced scallions
2 Tbsp lightly toasted sesame seeds
No nutrition information available
Combine ¼ cup teriyaki and mustard in small dish. Place pork tenderloins in glass dish and rub marinade over. Let sit for 1 hour (no longer or pork will become mushy.)
Preheat oven to 375°. Heat olive oil in an oven proof, flame proof roasting pan over medium-high heat. Sear pork 1 minute each side then roast in oven until pink in center, for about 15 minutes total -- 7-8 minutes on each side.
Remove pork from roasting pan and tent with foil to keep warm. Return pan to stove over medium high heat and add remaining teriyaki and mirin or sake. Stir constantly for 2 minutes scraping any bits of pork that may have stuck to pan.
Add mushrooms and scallions and continue to cook for about 5 minutes. Slice pork into ½ inch slices and plate. Spoon mushroom sauce over and sprinkle with toasted sesame seeds. Serve immediately with cooked rice.