Ginger Garlic Pork with Pan-Sauteed Shitake Mushrooms
- 1/2 pound of Pork Tenderloin (per serving)
- 1 teaspoon finely minced ginger (you can get this in a jar, almost as good)
- 2/3 teaspoon finely minced garlic (ditto for the ginger)
- 3 tablespoons Chinese Soy Sauce (if you only have Japanese, like Kikkoman, add ½ teaspoon sugar)
- ½ teaspoon toasted sesame oil
- 1 cup freshly chopped shitake mushrooms
- ¼ cup freshly chopped green onions
- 1 tablespoon corn starch
Marinate the whole or portion of pork tenderloin, ginger, garlic, sesame oil, and soy for 24 hours, 36 hrs max. Hang out and drink sake with friends. Or alone.
Pre-heat oven to 350F. Put the tenderloin in the oven and cook for about 40 minutes or so.
In a sauté pan, heat up some more sesame oil (maybe another ½ teaspoon) with several tablespoons canola or vegetable oil. Or something of the like. But not motor oil, which opens up a much larger discussion. Anyway…sauté the mushrooms and green onions until the mushrooms are nice and soft. Now, add maybe ½ cup of either water or beef broth. When that is warmed up, spoon out a little liquid and make a soft paste with the corn starch, then add more to give it more of a soupy consistency. Add that to the hot mixture slowly and let thicken. Add more of the corn starch if you really need it, but be careful, dammit!
Now, take out the tenderloin, let rest for 5 minutes (yep, you gotta rest your meat for a few after you’ve gotten it hot), slice, and spoon over with the mushroom sauce you just made. Serve over Jasmine rice or with some pan sautéed vegetables.
Tell me how it came out!