roast pork

with miso mushroom sauce and sesame kale

  • 100g kale leaves, stalks removed, torn
  • 1 teaspoon white sesame seeds
  • sea salt and cracked black pepper
  • ¼ cup (60ml) extra virgin olive oil
  • 2 x 400g pork fillets (tenderloins), trimmed
  • 200g mixed mushrooms, sliced
  • 1 tablespoon white miso paste
  • 1 tablespoon mirin (Japanese rice wine)
  • 1 teaspoon sesame oil
  • ½ cup (125ml) water
  • 1 cup (250ml) single (pouring) cream
  1. Preheat oven to 200°C (400°F). Place the kale, sesame seeds, salt, pepper and 1 tablespoon of the oil in a medium bowl and toss to combine. Set aside.
  2. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. Sprinkle the pork with salt and pepper and cook, turning halfway, for 6 minutes or until browned all over. Transfer the pork to an oven tray, add the sesame kale and cook for 5 minutes or until kale is crispy and pork is cooked through.
  3. While the pork and kale are cooking, wipe the pan clean with paper towel, add the remaining oil and place over high heat. Add the mushroom and cook for 6 minutes or until golden. Add the miso, mirin, sesame oil, water and cream and cook for 4 minutes or until the sauce is reduced.
  4. Slice the pork, top with the miso mushroom sauce, sprinkle with pepper and serve with the sesame kale. Serves 4

Photography: Chris Court

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