Asian Glazed Pork Tenderloin with Spicy Peas and Waffled Shiitake Mushrooms
This glazed pork dish was copied directly from a dish made by Darnell Ferguson on Food Network's Tournament of Champions.
Servings 4 people
Equipment
- Waffle Iron
- Mortar and Pestle
Ingredients
- 1 Lb. Pork Tenderloin – Cut into Steaks
- 8 oz. Sugar Snap Peas
- 4 Shiitake Mushrooms stems trimmed off
- 1 Red Bell Pepper – Roughly chopped
- 1 bunch green onions – diced
- 5 cloves of garlic – divided
- 3 Fresno Chilies – roughly chopped
- 3 sprigs Fresh Thyme
- 1 cup Apple Cider Vinegar
- ½ cup Granulated Sugar
- ¼ Cup Dijon or Spicy Brown Mustard
- 5 Tbsp. Unsalted Butter - Divided
- ½ Tbsp. Chinese 5 Spice
- ½ Tbsp. Ground Ginger
- ½ Tbsp. Garlic Powder
- 1 Tbsp. Olive Oil
- 1 tsp. Neutral Oil I used canola
- Salt to taste + More for relish
- Pepper to taste
Instructions
- Whisk together 5 Spice, Ginger, and Garlic in a small mixing bowl
- Rub Pork Tenderloin Steaks with Dry rub and Salt to taste
- Melt 1Tbsp. of butter in a pan over Medium High heat
- Add Red Bell Pepper and roast until soft, salting to taste
- Add Bell Pepper to blender along with Apple Cider Vinegar, Mustard, and Sugar. Puree until it creates a thick glaze
- Heat Neutral Oil in Cast Iron Skillet* over Medium High heat until wisps of smoke are coming from the pan
- Sear Steaks on both sides
- Add in 3 tbsp. butter, 2 cloves of garlic, and fresh thyme, and baste steaks until cooked fully. Tenderloin can be served at Medium doneness, so it will still be slightly pink in the middle.
- Allow steaks to rest while blanching Snap Peas
- Once Snap Peas are blanched, add them to a pan over Medium High Heat with 1 Tbsp. butter and cook until slightly soft
- In a mortar and pestle** crush Fresno Peppers, 3 cloves of garlic, Green Onion, Olive Oil, and Salt together until it makes a relish like consistency
- Add relish to peas and cook until fully coated
- While peas are cooking, season Mushroom Caps with salt and pepper to taste
- Add Mushrooms to waffle iron*** and cook until soft and juicy
- Plate all food to dish then brush glaze on pork to taste
Notes
*Cast iron is recommended here, but you could use any heavy bottomed skillet that you have
**If you don't have a mortar and pestle, this can be done in a food processor instead
***The waffle iron made this authentic to the competition. These can be roasted separately in a pan instead