Soy Marinated Pork Tenderloin with Shiitake Cream
Elevate your dinner table with this elegant and flavor-packed Soy Marinated Pork Tenderloin with Shiitake Cream. Tender pork tenderloins are infused with an irresistible soy, honey, and ginger marinade, creating a savory-sweet harmony that permeates each bite. After a quick sear and oven roast, the pork is paired with a luscious shiitake mushroom cream sauce, made rich and velvety with heavy cream and a hint of chicken stock. The earthy shiitake mushrooms complement the umami depth of the pork perfectly, while a final garnish of fresh parsley adds brightness. This recipe is ideal for special occasions but simple enough for an elevated weeknight meal. With a prep time of just 20 minutes, your oven and stovetop do the rest—delivering a restaurant-worthy dish sure to impress.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 pound each) Pork tenderloin
- 0.5 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Fresh ginger
- 2 tablespoons Vegetable oil
- 8 ounces (stems removed, sliced) Shiitake mushrooms
- 2 tablespoons Unsalted butter
- 1 medium (minced) Shallot
- 1.5 cups Heavy cream
- 0.5 cup Chicken stock
- to taste Salt
- to taste Black pepper
- 2 tablespoons (optional, for garnish) Chopped fresh parsley
Instructions
1. In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger to make the marinade.
2. Place the pork tenderloins in a resealable plastic bag or shallow dish. Pour the marinade over the pork, making sure it's evenly coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to overnight for maximum flavor.
3. When ready to cook, preheat your oven to 400°F (200°C).
4. Heat the vegetable oil in an oven-safe skillet over medium-high heat. Remove the pork from the marinade (discard the marinade), and sear the tenderloins on all sides until browned, about 2–3 minutes per side.
5. Transfer the skillet with the pork to the preheated oven and roast for 15–20 minutes or until the internal temperature reaches 145°F (63°C). Let the pork rest for 5–10 minutes before slicing.
6. While the pork is roasting, prepare the shiitake cream. In a large skillet, melt the butter over medium heat. Add the minced shallot and cook until softened, about 2 minutes.
7. Add the sliced shiitake mushrooms to the skillet and cook until they release their moisture and become tender, about 5–6 minutes.
8. Stir in the chicken stock and bring to a simmer. Let it reduce slightly, about 3 minutes.
9. Lower the heat and stir in the heavy cream. Let the sauce simmer gently until it thickens, about 5 minutes. Season with salt and black pepper to taste.
10. To serve, slice the pork tenderloin and arrange it on a serving platter. Spoon the shiitake cream over the pork and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.4 g | 262% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 1050 mg | 350% | |
| Sodium | 10269 mg | 446% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 44.7 g | ||
| Protein | 249.2 g | 498% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 208 mg | 16% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5731 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
