Shichimi-Seared Pork Tenderloin Recipe

Name: Shichimi-Seared Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pork:; 1/4 cup white sesame seeds; 1/4 cup black sesame seeds; 2 tablespoons shichimi togarashi (Japanese 7 spice); 4 pounds pork tenderloins; Kosher salt; 2 tablespoons canola oil; For the Sauce:; 3 shallots, minced; 2 tablespoons minced fresh ginger; 3/4 cup dry white wine; 2 tablespoons fresh lime juice; 1 cup whipping cream; 2 tablespoons soy sauce; 3 tablespoons white miso paste; 1 cup cold, unsalted butter, cut into 1-inch cubes; Kosher salt to taste

Servings: persons

For the Pork:
1/4 cup white sesame seeds
1/4 cup black sesame seeds
2 tablespoons shichimi togarashi (Japanese 7 spice)
4 pounds pork tenderloins
Kosher salt
2 tablespoons canola oil
For the Sauce:
3 shallots, minced
2 tablespoons minced fresh ginger
3/4 cup dry white wine
2 tablespoons fresh lime juice
1 cup whipping cream
2 tablespoons soy sauce
3 tablespoons white miso paste
1 cup cold, unsalted butter, cut into 1-inch cubes
Kosher salt to taste

1
Preheat oven to 400 degrees F (200 degrees C).
2
Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
3
Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
4
While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
5
To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

1960

kcal

Calories

154

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Pork:, 1/4 cup white sesame seeds, 1/4 cup black sesame seeds, 2 tablespoons shichimi togarashi (Japanese 7 spice), and more.

Yes, Shichimi-Seared Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shichimi-Seared Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions