Pictured with some Fried Rice
2-4 Pork Chops or 1 Pork Tenderloin
4 Tablespoons White Miso Paste
4-6 Cloves Garlic
2-3 Tablespoons Rice Vinegar
1 small Onion
1-2 Cups Beef or Vegetable Stock
Cast Iron Skillet, or Stainless Steel that is oven safe will make life a lot easier.
Also a mortar and pestle will be helpful to make the garlic paste.
Heat a large cast iron skillet or regular skillet over medium heat. Oil the skillet once heated.
Preheat oven to 375°F.
Dice the onion, set aside.
Crush the garlic into a smooth paste, stir in the miso paste and rice vinegar. Stir until evenly blended and smooth.
Rub about 1/2-2/3 of the miso paste mixture over the entire surface of the pork chops or pork tenderloin. Cover the entire surface in a thin, even layer. Season well with pepper. Allow pork and miso to marinate together for between 5 and 10 minutes.
Add the onion to the heated skillet and stir fry gently until onions are translucent and beginning to soften. Move the onions to the edges of the pan.
Add the pork to the skillet and fry for about 5 minutes on each side, getting a nice sear on all sides of the pork.
Once the pork is seared on all sides, add the stock and the remaining miso-garlic mixture to the skillet and transfer the whole skillet to the oven to finish cooking the pork all the way through. Usually takes at least 25 minutes to finish cooking the pork through or upwards of 45-60 minutes. I recommend using a meat thermometer to make sure.
When pork is cooked through, transfer to a plate and tent with foil to rest for about 5 minutes. Serve with some of the remaining liquid from the skillet drizzled over the top of the pork.
Savagely good. I had even accidentally slightly over cooked the pork but I didn't even mind because the miso-garlic glaze is so good on it.
Also I plan to try this recipe on some chicken breasts soon, I will let you know how that turns out.
How about something seasonal/ What was cooking last year?