"Smoked" Glazed Pork Tenderloin with Tomato Salsa & Spinach Sauce

This dish never fails to impress, and it's delicious to boot! I like plating it on top of steamed rice (great with the spinach sauce), or you could use mashed potatoes if you wish. Don't be intimated by the long recipe -- you could prepare the glaze and spinach sauce well ahead of time, and you could make the tomato salsa while the pork tenderloin is braising in the oven. By the time it's cooked, you'll have everything on hand, ready to be assembled into a beautiful serving.

For the pork:

3 pounds pork tenderloin

2 tablespoons liquid smoke

8 cups low-sodium chicken broth

Salt and freshly ground pepper, to taste

Miso glaze (see recipe below)                                 

Preheat oven to 350°F. Roll pork into a cylinder about 3 inches in diameter and tie at intervals with kitchen twine. Put broth in a baking pan, add liquid smoke, and bring to a simmer on stove top. Add the pork, salt and pepper, cover with foil, and transfer to oven. Braise for about 1 hour to 1 1/2 hours, or until tender. Set aside in a shallow baking dish and keep warm, loosely covered with foil. Reserve the broth. Just before serving, remove the twine from the pork, coat it with the miso glaze, and broil for 2 minutes until golden brown. Slice and plate; drizzle with the spinach sauce and top with tomato salsa; garnish with whole chives. Serves 4 to 6.

For the Miso Glaze:                                                           

1/2 cup mirin                                                          

1/3 cup white miso                                                 

1/4 cup maple syrup                                               

3 tablespoons sugar                                               

Salt and ground black pepper to taste

                                                                             

Combine first 3 ingredients in a pan, then whisk in sugar. Cook over medium heat for about 10 minutes or until the mixture is thick and syrupy.

For the Spinach Sauce:

1 tablespoon sesame oil                                          1/4 cup canned coconut milk          

1 teaspoon each minced garlic & ginger                   1/2 cup packed chopped spinach

1/4 cup coconut milk                                               2 cups reserved pork broth above

           

Heat sesame oil in heavy saucepan over med-high heat; sauté garlic and ginger for 30 seconds. Add stock, boil then simmer and reduce by half. Add coconut milk, and reduce until it coats the back of a spoon, about 8-10 minutes. Put in a blender, add the spinach, and puree. Strain into a clean saucepan, set aside and keep warm

For the Tomato Salsa:

6 oz tomatoes, seeded and diced

1/4 cup minced sweet white onion (Vidalia)

2 tablespoons minced chives

1 tablespoons sesame oil (spicy, if preferred)

Combine all ingredients in a bowl and stir gently to blend. Cover and refrigerate for at least one hour. Use within 1 to 2 days. Makes about 1 1/2 cups.