Pork Tenderloin With Okonomiyaki

This pretty recipe creatively uses some of fall’s plentiful bounty of red plums and cabbage to make an elegant Japanese-inspired dish. Prepare the okonomiyaki first and keep warm until the pork tenderloin is ready.

1 1/2 lbs (680 g) whole pork tenderloin

Salt and freshly ground black pepper to taste 2 tbsp (30 mL) vegetable or canola oil

2 large red plums, halved and pitted, and each cut into 10 equal slices

1 tbsp (15 mL) finely chopped pickled ginger 1/2 cup (125 mL) red wine

2 tbsp (30 mL) oyster sauce

Okonomiyaki (recipe follows)

1 Season pork to taste with salt and pepper. In a large skillet, heat oil over medium-high heat and sear pork on 1 side for 5 minutes. Continue to sear on all 4 sides until evenly browned all over, about 15 minutes. Lower heat to medium and cook until meat thermometer inserted into thickest part reads 150°F (66°C). Set pork aside on plate, tent with foil and let rest. 2 Discard oil and add plums, ginger and wine to pan. Stir over low heat while scraping up browned bits from pan. Add 1/2 cup (125 mL) water and oyster sauce, and simmer over low heat until plums have softened and sauce has reduced slightly, about 5 minutes.

3 Slice pork into 1/2-inch (1-cm) slices and serve with Okonomiyaki, plums and sauce.

Serves 4

OKONOMIYAKI

Okonomiyaki are Japanese stuffed pancakes that are normally made with cabbage but can have many other additions. Okonomi translates to “to your liking” and yaki means “cooked”—this simple version is a great accompaniment to the pork.

3 cups (750 mL) finely shredded Savoy cabbage, thick ribs trimmed away

1 cup (250 mL) finely chopped green onions 2 tbsp (30 mL) finely chopped pickled ginger

3/4 cup (175 mL) panko bread crumbs

3 large eggs, lightly beaten

Salt to taste

1/4 cup (60 mL) vegetable or canola oil, divided

1 In a large bowl, mix together cabbage, green onions, pickled ginger, panko, eggs and salt. Let sit for 20 minutes to soften slightly.

2 Stir again just before cooking.

3 In a large skillet, heat half of the oil over medium-low heat and, using a large spoon, divide mixture into 4 separate piles in the skillet. Using a spatula, flatten piles and form into circles, trying to keep them separate.

4 Cover with lid and cook on medium for 5 minutes or until lightly browned.

5 Gently turn over, add remaining oil and continue cooking, covered, for another 5 minutes. Remove lid and continue to further brown each side if needed.

6 Serve warm.

Makes 4