"The Garden Restaurant in London's Gatwick Airport Hilton hotel serves a pistachio-crusted pork loin in plum sauce that's just delicious," Pete Koronis of Clayton, Missouri. "I'd really like to try making it."
Recipe information
Yield
Makes 6 Servings
Ingredients
Preparation
Step 1
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 until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
Step 2
Preheat oven to 350°F. Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Sauté pork until golden brown, 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 until thermometer inserted into center registers 150°F, about 10 minutes.
Step 3
Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
Step 4
*Available at Asian markets and in the Asian foods section of many supermarkets.
Step 5
**Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.
