Japanese-Style Pork Tenderloin with Furikake Mayo
with ponzo mushrooms, sweet potato wedges & cucumber salad
Varkenshaas is het meest malse stuk vlees van het varken. Wist je dat dit het enige stukje van het varken is dat je zelfs rosé kunt eten?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
15 g
Ponzu
(Contains Soy, Sulphites, Wheat)
300 g
Sweet potato
125 g
Chestnut mushrooms
¼ bunch
Scallions
½ sachet(s)
Gomashio
(Contains Sesame)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ piece
[Persian] cucumber
25 g
Mayonnaise
(Contains Mustard, Egg)
½ sachet(s)
Furikake
(Contains Sesame, Soy, Wheat)
Not included in your delivery
1 teaspoon
Flour
1 tablespoon
Sunflower oil
1 tablespoon
[Plant-based] butter
½ teaspoon
White wine vinegar
2 tablespoon
Honey [or plant-based alternative]
2 teaspoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Peel or wash the sweet potato and cut into wedges of no more than 1cm thickness. Transfer to a large bowl along with the flour and a drizzle of sunflower oil, then toss well to coat, seasoning with salt and pepper. Transfer to a parchment-lined baking sheet, ensuring the wedges are not too close together. Use another baking sheet if necessary. Roast in the oven for 30 - 40 minutes or until golden brown, tossing halfway.
In a bowl, combine the ketjap with the soy sauce and the honey. Place the pork tenderloin in the marinade and set aside. Finely chop the scallions and set aside the greens to use later as garnish.
Transfer the pork tenderloin to an oven dish, leaving the marinade in the bowl. Roast in the oven alongside the sweet potato wedges for the last 20 minutes of cooking time. Meanwhile, thinly slice the cucumber on the diagonal and transfer to a bowl. Add the white wine vinegar and the gomashio and toss well to combine. In a small bowl, combine the mayonnaise with the furikake.
Quarter the mushrooms. Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat and fry for 4 - 5 minutes. Add the white part of the scallions and fry for another 4 - 5 minutes. Reduce the heat, stir in the ponzu and allow to cook for 1 more minute.
Heat the butter in a saucepan over medium-low heat. Pour in the marinade from the pork and allow to reduce over a low heat into a thick syrupy sauce. Take the pork tenderloin out of the oven and cut into thin slices.
Serve the pork on plates and drizzle with the sauce. Serve the sweet potato wedges with the furikake mayonnaise. Garnish the pork and the sweet potato wedges with the scallion greens. Serve the ponzu mushrooms and the cucumber salad alongside.