This miso-glazed Pork Fillet recipe is more of a marinade but will give the Pork a sticky boost of umami. It can be quite a strong-tasting marinade, but the leftover pan juices are perfect for serving over Japanese rice.
What is Miso?
Miso is a Japanese Seasoning made from fermented soybeans. It’s made into a thick paste by fermenting soybeans with salt and koji, a fungus. It’s sometimes fermented with additional ingredients such as rice, seaweed, and other grains, including barley, and buckwheat. This miso glazed pork fillet recipe is only one way this Japanese Seasoning can be used as its versatility knows no bounds. Miso is often stirred through Soups, Sauces and used as a spread.
The two most common types of miso are Red miso (Akamiso) and white miso (Shiromiso). White miso is the most commonly produced and has a shorter fermentation time than Red Miso. It’s made from rice, barley, and smaller quantities of soybeans with a sweeter, more delicate umami flavour than that of Red miso. The red version is aged which gradually darkens White Miso. Red miso has a stronger flavour and is high in umami and salt.
What Miso Paste is Best for This Miso-Glazed Pork Recipe?
The simple answer is, whatever miso you prefer. Red will give you a stronger flavour which will survive the roasting process. However, white miso will help flavour the meat with a subtle umami flavour. While white miso may be regarded as lighter, it’s still quite strong, so consume the cooking juices in moderation as it will be heavy in salt.
Pork Fillet also called Pork tenderloin is the cut of meat from the pig, like the fillet of beef from a cow. However, the two types of fillets differ considerably in price. Pork Filet is cheap while Beef fillet is considered premium. Pork Fillet works well here as it cooks quickly in a pan without going rough while the strong marinade gives flavour to the cheaper cut.
Miso-Glazed Pork Fillet
- 500 g Pork Fillet or Tenderloin
- 2 Tbsp. Red Miso Paste
- 2 Tbsp Brown Sugar
- Juice from 1 Lime
- 1 Tbsp Japanese Rice Vinegar
- 2 Tbsp light or dark sound Sauce
- 2 Garlic Cloves Crushed
- 1 Thumb Sized Ginger Grated
- 1 Red Chilli Deserved and Finely Chopp3r
- 5 g Coriander Finely Chopped
- 1 Tbsp Sesame Seeds Toasted
- 1 Tbsp Vegetable Oil
- In a bowl, mix the Red Miso Paste, sugar, lime, vinegar, ginger, garlic, chilli, coriander, and sesame oil together. Rub over the pork. Leave to marinade for 20 minutes.
- Preheat a griddle pan over medium-high heat.
- Add the veg oil to the pan with the pork fillet, reserving the excess marinade for use in the next step. Cook for 4 minutes on each side until it begins to char.
- Add the remaining miso to the pan and roll the pork fillet in the glaze and cook until the sauce reduces to a glaze.
- Remove the pan from heat, and allow the pork to rest for 5 minutes in the sticky glaze.
- Sprinkle the sesame seeds over the pork. Slice the pork fillet into 2 cm thick slices, and serve with the pan juices poured over the pork.
- Serve with japense rice, and bak choi.