Gingered Pork Tenderloin
|Pork tenderloin||2 Pound (Preferably 2 To 3 Small Loins)|
|Grated ginger||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|For tamarind shallot sauce|
|Sesame oil||1 Tablespoon|
|Shallot||1 , thinly sliced|
|Minced garlic||1⁄2 Teaspoon|
|Grated ginger||1⁄2 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Tamarind pulp/1 teaspoon concentrate tamarind||2 Teaspoon|
|For wok-seared chinese greens|
|Sesame oil||2 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Baby bok choy||2 , halved|
|Chinese broccoli greens||1⁄2 Pound, tough ends trimmed and stalks halved (Gai Lan)|
|Grated ginger||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|White wine||2 Teaspoon|
|Soy sauce||1 Teaspoon|
WITH A SHARP KNIFE, trim away any white sinew and excess fat from the pork tenderloins.
Thoroughly rub the meat with the ginger and honey.
Set aside at room temperature for 20 minutes.
PREHEAT THE OVEN to 400°F.
HEAT THE OIL in a large, heavy skillet over medium-high heat.
Add the pork loins and sear them on all sides.
Transfer the loins to a roasting pan and roast until just a hint of pink remains at the center (a meat thermometer should register 160°F), 20 to 30 minutes.
PREPARE THE SAUCE while the pork is roasting.
Heat the 1 tablespoon of sesame oil in the pan that the pork was seared in.
Add the shallot, garlic, and ginger and saute until fragrant, 1 to 2 minutes.
Add the chicken stock and white wine and stir to dissolve tasty bits stuck to the pan.
Add the tamarind pulp, bring to a boil, and boil until reduced by about half.
Season to taste with salt and pepper.
FOR THE SEARED GREENS, heat a wok over high heat.
Add the 2 teaspoons of sesame oil and the vegetable oil and heat until just smoking.
Add the bok choy, broccoli greens, and ginger and stir-fry for 1 minute.
Add the garlic and continue stir-frying 1 minute longer.
Stir in the white wine and soy sauce, cover the wok, and cook until the vegetables are just crisp-tender, 2 to 3 minutes longer.
WHEN THE PORK is done, transfer the tenderloins to a carving board and let sit for a few minutes.
Slice the tenderloins into 1-inch-thick medallions.
Place the greens in the center of individual plates and arrange the medallions around them.
Drizzle the sauce over the roasted pork; serve immediately.