PISTACHIO-CRUSTED PORK WITH PLUM SAUCE AND FRIED LEEKS

Pistachio-Crusted Pork With Plum Sauce and Fried Leeks image

Here's an impressive dish that looks like you spent all day preparing it. It's especially deceiving because you can make the sauce 3 days ahead. It's from the Garden Restaurant at the Gatwick Airport Hilton Hotel in London. Be sure to have your oil hot when making the crispy leeks, otherwise they can get soggy.

Provided by lazyme

Categories Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup chicken stock
1/3 cup oyster sauce
1/3 cup plum sauce
1/4 cup mirin
1/4 cup orange juice
2 tablespoons chili-garlic sauce
3 kaffir lime leaves
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 1/2 lbs pork tenderloin
1/2 cup pistachio nut, finely chopped
2 tablespoons unsalted butter, pieces
peanut oil, for frying
3 cups leeks, about 5 small leeks

Steps:

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.
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.
Slice the tenderloins into medallions.
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.
Crispy Fried Leeks:.
Cut leeks into matchstick-size strips, white and pale green parts only.
Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350°F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
**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.