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Izakaya (Japanese Bar Style) Pork Tenderloin with Apple Ginger Sauce

Izakaya Pork Tenderloin with Apple Ginger Sauce

Adapted from Wataru Yokota.

Course Entree
Cuisine Japanese
Keyword bar food, Izakaya, pork
Servings 4 people

Ingredients

For the sauce:

  • 1 apple, grated
  • 2 t fresh minced ginger
  • 2 T sake
  • 2 T soy sauce
  • 2 T mirin (I was out and used coconut vinegar plus a little sugar)

For the pork and onions:

  • 2 onions , sliced into 1/4-inch thick "slabs" (we love onions so I used medium-large ones for us)
  • 2 pork tenderloins, trimmed of silver skin
  • salt to taste
  • freshly ground black pepper, to taste
  • 2-3 T olive oil
  • 2 cloves garlic*, sliced in half
  • 1 T unsalted butter
  • 1-2 T whole grain mustard

Instructions

  1. Mix together the sauce ingredients and set aside.

  2. Season the pork tenderloins with salt and pepper.

  3. Heat half of your olive oil in a large skillet over medium heat. Fry each onion slab (keeping it together as best as you can) for 3 minutes per side and then remove them to a long serving plate. Sprinkle them with a little salt.

  4. Add the remaining oil to the frying pan. Add the garlic and gently fry it until softened and browned but not charred.

  5. Add the pork tenderloins. Cook for 3 minutes on each side, and then remove and reserve the garlic slices.

  6. Add the butter to the pan, and then add the sauce. Turn the pork over so it gets a little sauce on each side.

  7. Cook until the sauce has thickened and the pork has reached 145 F in the center.

  8. Remove the pork and place it on top of the onion slabs on the serving plate. Turn off the heat and mix the mustard into the apple ginger sauce.

  9. Pour the sauce on top of the pork tenderloins. Garnish with the garlic slices.

Recipe Notes

*I did not have any garlic (or more accurately I only had garlic paste) so I used some garlic oil with my olive oil. That is why you will not see garlic slices on my dish.