Perinton Liquor, Ltd.
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Asian Pork Tenderloin Fallom
Enjoy with your favorite Riesling or Spanish Tempranillo

For marinade:

- 1/4 cup fresh orange juice
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Asian sesame oil
- 1 1/2 teaspoons five-spice powder*
- 1/2 teaspoon dried thyme, crumbled
- 3 garlic cloves, minced
Prepare the Tenderloin:

- 1 pound pork tenderloin, trimmed of any excess fat
- all-purpose flour for dredging pork
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 2 large shallots, chopped fine
- 1/4 pound shiitake mushrooms, stems discarded and caps sliced thin
- 1/4 cup brandy
- 1/4 cup water
- 1/3 cup apricot preserves
- 1/3 cup heavy cream

*available at Asian markets

Make marinade:
In a large bowl stir together marinade ingredients and let stand 15 minutes.

- Add pork to marinade, tossing to coat completely. Marinate pork, covered and chilled, at least 2 hours, or overnight, turning pork at least once.
- Preheat oven to 200°F.
- Remove pork from marinade and cut into 1-inch-thick slices. In a bowl dredge pork in flour, shaking off excess.
- In a large heavy skillet heat 1 tablespoon butter and vegetable oil over moderately high heat until hot but not smoking and sauté pork 5 minutes on each side.
- Transfer pork to a heatproof dish and keep warm in middle of oven.
- To skillet add remaining tablespoon butter and sauté shallots, stirring, 1 minute.
- Add mushrooms and sauté, stirring, 5 minutes, or until liquid they give off is evaporated.
- Add brandy and cook mixture, stirring, until almost evaporated.
- Add water and preserves and cook, stirring, until combined well.
- Stir in cream. Add pork and simmer 5 minutes.