Pistachio-Crusted Pork With Plum Sauce And Fried Leeks - cooking recipe

Ingredients

1/2 cup chicken stock
1/3 cup oyster sauce
1/3 cup plum sauce
1/4 cup mirin
1/4 cup orange juice
2 tablespoons chili-garlic sauce
3 kaffir lime leaves
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 tablespoon sesame oil
1 1/2 lbs pork tenderloin
1/2 cup pistachio nut, finely chopped
2 tablespoons unsalted butter, pieces
Crispy Fried Leeks
peanut oil, for frying
3 cups leeks, about 5 small leeks

Preparation

Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes. Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.
Preheat oven to 350\u00b0F Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Saute pork until golden brown, about 1 minute per side. Transfer pork to work surface; brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150\u00b0F, about 10 minutes.
Slice the tenderloins into medallions.
Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each of 6 plates. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.
Crispy Fried Leeks:
Cut leeks into matchstick-size strips, white and pale green parts only.
Pour peanut oil into heavy small saucepan to depth of 1 inch; heat to 350\u00b0F Fry leeks in small batches until golden brown, about 30 seconds. Using slotted spoon, transfer fried leeks to paper towels to drain.
**Leaves of the kaffir lime tree; available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.