Wednesday, December 7, 2011


Ever cooked with miso? If you haven't then here is a recipe to get you hooked. Miso is a source of unami, the Japanese fifth flavor that means savory. A small amount mixed in to your favorite glaze will add that extra depth of flavor that puts your meal over the top.

Miso comes in three basic types. White, Yellow, and Red. The white is the mildest in flavor and the least salty. White is great when added to mashed potatoes. Yellow is a little stronger and red is the strongest and saltiest of all. In this recipe the strong miso flavor pairs perfectly with the sweetness of the apricot preserves. A container of miso will keep in the refrigerator for up to a year.


Nonstick vegetable oil spray

5 TBSP. apricot preserves
1/4 cup red miso
1/4 cup Champagne vinegar
2 tsp. finely grated orange peel
1 large garlic clove, chopped

2 pork tenderloins (1 pound each)
1/2 cup low-salt chicken broth

Preheat oven to 425~. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in a small pot over medium heat. Cook until thickened, 1-2 minutes. Reserve.

Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 TBSP. apricot glaze; roast 12-15 minutes. Turn pork over with tongs and brush with 2 more TBSP. glaze. Continue to roast until instant-read thermometer inserted into the center of pork registers 150~, 8 10 minutes longer.

Transfer pork to a cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to a simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.

Slice pork crosswise into 1/2 to 3/4 inch thick slices and arrange on platter. Spoon sauce over and serve.

Makes 6 servings

Recipe from Bon Appetit

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