Pork Tenderloin with Garam Masala, Honey and Soy Glaze
Recipe by Chef Girishkumar Talwar, Kikkkoman Masters 2016 Runner Up
- Serves4
Ingredients
- 4 x pork tenderloin
- 1 tbsp garam masala
- 3 tbsp honey
- 6 tbsp Kikkoman Soy Sauce
- 4 leaves of red veined micro sorrel
For the fondant:
- 1/2 butternut squash
- 2 cinnamon sticks
- Pinch of cinnamon powder
- 2 tbsp oil
- 2 tbsp butter
- Pinch of salt and pepper
For the puree:
- 1 butternut squash
- 2 tbsp butter
- 1/2 tbsp honey
- Pinch of salt and pepper
Garnishes:
- 1 romanesco
- 1 tbsp whole roasted cumin seeds, crushed
- 12 girolle mushrooms
- 1 garlic clove
- pinch of salt and pepper
- 2 tbsp oil
- 1 tbsp butter
- 1 granny smith apple
Method
Take the butternut squash, cut into cylinder shapes using a cutter. With the remaining squash, peel and cut into small pieces. Put the pieces on a tray and roast in the oven until softened, then blend into a puree.
For the fondant, take a saucepan, add cinnamon sticks and dry roast them, then add the oil and the cylindrical butternut squash shapes. Add butter and cook until it is brown, then add water, a pinch of cinnamon powder, season it well and finish it in the oven.
Take the pork loin, season it and saute in a pan with a little butter and oil. Finish it in the oven, then take it out and leave it to rest.
Prepare a glaze by combining Kikkoman soy sauce, honey and garam masala.
Cut the romanesco florets, blanch, then finish in the saute pan with a little butter, salt, pepper and crushed cumin powder
Take the girolle mushrooms, clean, and saute in the saucepan with a little oil, butter, salt, pepper and a clove of garlic.
Cut the pork into slices and brush with the prepared soy glaze.
Slice the granny smith apple using a mandolin, deseed using a cutter.
To plate up, put the puree on the plate, arrange fondant, romanesco, girolle, and apple. Place the slices of glazed pork on the serving plate and garnish with red veined sorrel leaves.
