Ingredients
8 shallots, julienned
4 cloves garlic, minced
1 tbsp ginger root, minced
2 tbsp Asian sesame oil
3 cups peach preserves
¼ cup Kikkoman Soy Sauce
¼ cup rice vinegar
3 tbsp ginger root, julienned
4 tsp. coriander seed, coarsely cracked
2 pork tenderloins, about ¾ lb each
1 tbsp vegetable oil
Preparation
Sauté shallots, garlic and minced ginger in hot sesame oil in large saucepan over medium heat 8 minutes, or until shallots are lightly caramelized. Add preserves.
Increase heat to high; bring to boil, stirring frequently.
Remove from heat; stir in soy sauce, vinegar, julienned ginger and coriander*.
Cool completely.
Store in covered plastic container in refrigerator.
Stir well before using.
To crack coriander seed, place in plastic food storage bag; close securely.
Pound with meat mallet or hammer until seeds crack.
Makes about 4 cups of sauce.
Holding knife at slight angle, cut pork crosswise into 1-inch-thick slices; flatten pieces slightly.
Brown pork on both sides in hot oil over medium-high heat in large skillet with cover.
Reduce heat to medium-low; cover and cook 2 minutes.
Turn pork over; cook, covered, 2 minutes longer, or until pork is just done.
Remove pan from heat; spoon ⅓ cup of sauce evenly over pork.
Serve with additional sauce.
