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| How to Cook | | | | 1.In a mortar with pastel, bruise together miso, sugar, mirin, Japanese light soya sauce, garlic and onion. |
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| | | 2.Put in a Zip lock bag, add pork, seal and rub evenly then fridge it overnight. Reserve marinade to fry
mushrooms. Next day, wash off marinade and set the leftover from the zip lock aside for later use. |
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| | | | 3.In a medium size skillet, add in olive oil and butter, sear the pork loin under medium high heat till golden brown on both sides, cover and reduce heat to medium low and allow to cook for 5-7 minutes. |
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| | | | 4.Remove pork loin and sauce, in the same skillet add butter and quickly sauté the rockets and mushrooms. Now, pour in the reserved marinade and white wine allow to simmer for an extra minute. Be careful not to burn it. Garnish with herbs and serve immediately ! |
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Grilled Miso Pork Loin with Lightly Sautéed Rockets and Fresh Wild Mushrooms |
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| | Ingredients (serving size: 2) | -Pork loin 4 pieces, about 90g/piece
-Olive oil 1 tablespoon
-Unsalted butter10g
-Rockets150g
-Mushrooms (mixture of your choice)150g
-White wine 3 tablespoons
-Herbs for garnishing
Marinade
-Light Miso 1 1/2 tablespoons
-Fine brown sugar 2 tablespoons
-Mirin 1 tablespoon
-Japanese light soya sauce 1/2 teaspoon
-Garlic 2 cloves, finely diced
-Red onion 1/3 piece
-Sea salt flakes a dash | | | | Suggested Shopping List | -Organic Pork Loin (USA)
Item no.600002366
-Mushroom Pack (Holland)
Item no.600004302
-Hishiyama Light Soy Sauce (Japan)
Item no.300120201
-Ajinohaha Cooking Rice Wine Mirin (Japan)
Item no.300177087 |
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| | Wine Pairing
Dewatsuru Tamaki Organic Junmai Daiginjyo, Akita,Japan | | Item no.300350946 |
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