PISTACHIO-CRUSTED PORK WITH PLUM SAUCE AND FRIED LEEKS

Pistachio-Crusted Pork with Plum Sauce and Fried Leeks image

Yield Makes 6 Servings

Number Of Ingredients 14

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1/2 cup chicken stock or canned low-salt chicken broth
1/3 cup oyster sauce*
1/3 cup plum sauce*
1/4 cup mirin (sweet Japanese rice wine)*
1/4 cup orange juice
2 tablespoons chili-garlic sauce*
3 kaffir lime leaves**
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 tablespoon oriental sesame oil
1 1/2 pounds pork tenderloin, cut into 12 rounds (each about 1 1/2 inches thick)
1/2 cup (about 4 ounces) roasted natural pistachios, finely chopped
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 4 pieces
Crispy Fried Leeks (optional)

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.
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.
*Available at Asian markets and in the Asian foods section of many supermarkets.
**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.