Ingredients:
For pork tenderloin
- 2 pieces pork tenderloin, about 1 1/2 to 2 lb (0.75 to 1.0 kg);
- 2 tablespoons safflower oil (for high heat);
- 2 tablespoons ginger juice, (1 large piece of ginger, about 4 oz (120 gm), peeled, grated and squeezed for juice);
- 1 lb (0.5 kg) beach mushrooms (or any mild mushrooms like oyster mushrooms), cleaned and patted dry;
- 2 oz (75 gm) chives;
- 1 tablespoon honey;
- Sea salt.
For raspberry sauce
- Good with chicken, pork or pastry
- 1 lb (0.5 kg) raspberry, clean and pat dry;
- 1 tablespoon red currant jelly;
- 1/2 teaspoon lemon zest;
- 1/2 cup (120 ml) port wine (can substitute with red wine);
For thickening sauce
- 1 1/2 teaspoon cornstarch;
- 1/4 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For pork tenderloin
- Butterfly the pork tenderloin lengthwise;
- Place the butterflied pork in between 2 sheets of plastic wrap, pound it to 1/4” thick;
- Add ginger juice and salt, marinate overnight;
- Drain marinate;
- Add 1 tablespoon safflower oil in a heated sauté pan over medium high heat and sauté mushrooms, set aside and let cool;
- Stuff butterflied pork tenderloin with cooled down sautéd mushrooms and chives;
- Close the pork tenderloin with wooden skewer and cooking string;
- Add the rest of safflower oil in a heated sauté pan over medium high heat;
- Brown all sides of stuffed pork tenderloin;
- Preheat the oven to 400˚F (200˚C), put the whole sauté pan in for 15 minutes;
- It is ready when the juice runs clear with the knife test;
- If not, put back in oven for 6 more minutes;
- Let the pork tenderloin rest for 5 minutes before cutting into 1” slices, serve hot with warm raspberry sauce.
For raspberry sauce
- Press the raspberry through a fine strainer to get rid of the seeds;
- Put the raspberry juice and red currant jelly in a sauce pan over medium low heat until jelly melts;
- Add lemon zest and port wine;
- Mix the thickening sauce well;
- Pour in sauce pan and turn to medium high heat;
- Let the mixture comes to a boil and thickens.