Soy-Marinated Pork Tenderloin With Shiitake Cream - cooking recipe

Ingredients

2 tablespoons ginger, chopped
2 tablespoons cilantro, chopped
2 tablespoons basil, chopped
1/4 cup sake
1/4 cup soy sauce
1 (2 lb) pork tenderloin
vegetable oil (or nonstick spray)
1/2 cup shiitake mushroom, sliced
2 tablespoons scallions, chopped
1/2 cup heavy cream
1/4 cup chicken stock
salt
pepper

Preparation

Marinade:
In a blender combine ginger, cilantro, basil, sake and soy sauce. Puree until smooth.
Place pork in a large bowl and pour marinade over it. Cover and refrigerate for 4-6 hours.
To Make Pork Roast:
Preheat oven to 350 degrees.
Coat bottom of a roasting pan with oil or nonstick spray.
Transfer pork from marinade to pan, reserving 1/4 cup marinade.
Roast pork until internal temperature reaches 150 degrees, about 50 minutes; do not overcook; center should remain slightly pink.
While pork is roasting prepare shitake cream.
To Make Shitake Cream:
In a skillet over medium heat, heat 1 tablespoons oil and add mushrooms and scallions.
Saute until mushrooms are softened, about 2 minutes.
Add reserved marinade, heavy cream and chicken stock. Simmer until liquid is reduced to 3/4 of its original volume.
Season with salt and pepper to taste and keep warm.
Serve thinly sliced and spoon shitake cream sauce over slices. Goes well with sweet potatoes.