Pan fried pork medallions served with a light miso and soy pan sauce.
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Made the porc medaillons today, thanks, I liked it.\
In the recipe, making the sauce, you write> add the stock, but you didnot mention how much.
I am Dutch, so I have some difficulties in conversing the cups and ounzes into dutch liters and kg. It would be nice if you mentioned the european measures too. Still I am very happy with the recipes!!
No worries. 1 1/2 cups is approximately 12.49 fluid ounces (British) or 0.6245 pints (British). We will eventually have a conversion tool on our site. I used this site to make the conversion: http://www.convert-me.com/en/convert/volume
Hope this helps. Happy cooking!
I had pork in the fridge last night and wondered what to do with it....better check Rouxbe, and there it was Pork Miso. Fabulous sauce and very easy to make. I think I am getting the hang of making sauces. Best part though was that we had every ingredient in the kitchen already!
Hi Liz... Brining will add flavor (if flavored), seasoning and moisture every time so you can never over do it with brine. Do it just like this recipe.
The only thing that you should keep in mind when brining smaller pieces of meat (like a pork tenderloin), is to first keep it whole and then do it in a lower salt solution for a shorter period of time, otherwise the meat can get salty.
I brined the pork so did not salt it and went light on the soy sauce. ( I always brine two tenderloins and put one in the freezer). There was a little sauce left over and my husband said it was too good to throw out so have saved it:) When I brine, I usually crush a few of the peppercorns and this time tried doing it in my garlic press. That really worked well. The pork was super tender and certainly an easy recipe.
A few suggestions...call your local Japanese restaurant or store and ask them if they sell it, or if they know where you might find it. You could also try your local health food store (I have always had success there).
If that doesn't do the trick then you can always order it online. It lasts for a very long time, so it is worth it.
Here is a link to the page for Amazon and Miso. Here is also a drill-down for Miso Paste just in case you missed it.
Hope this helps - Good luck!
Here is a recipe for Mac 'n' Cheese (with a bit of a twist).
You can also find it by using the search field at the top right of each page.
Funny you should mention mac 'n' cheese, as that is what I made for dinner last night - just a simpler version with just the cheese sauce and pasta. Cheers!
My kids and I are looking forward to enjoying this dish tomorrow evening. However, after scouring every grocery store within 20 miles (rural Maine) I was unable to locate Miso paste. I did find liquid Minute Miso by Hikari at one store and bought it. Any suggestions as to how I might use this liquid form to substitute for the paste will be much appreciated. Thanks!
Sorry I have not tried this product. I did a quick search online and I found someone that said it was very tasty, but that is all I found out about it.
I would just say, start with a little bit at first, you can always add more, but you can't take it away.
Good luck, happy cooking!
This recipe is delicious and easy. I made it for lunch this Saturday and it was great. Instead of rice, I served with polenta, also good. The only thing is that we prefer well-done pork, so I had to made thiner slices of pork to have it thoroughly cooked. Thanks!