SECRETS SERVED: Captain’s Soy Pork Tenderloin
This week’s Secrets Served has an exotic flavor from the Ramada Tropics Resort in Urbandale.
The hotel’s restaurant, Castaways Grill and Bar is described as a hidden treasure.
Megan Salois found that out when Chef Mike Stanley cooked up pork tenderloin served on sushi rice cake.
Also watch to find out more about their signature dessert, Castaway Strawberry Club.
The Captain’s Soy Pork Tenderloin
The pork marinade
Take 2- 3oz. pork tenderloins marinade in 3 oz. soy sauce and 3 oz. Orange juice
Allow to sit overnight in cooler.
The rice cake
1 cup sushi rice
2 oz. rice wine vinegar
1 ½ cup cold water
Bring to a boil
Then reduce heat to low cover and simmer 20 min.
When rice is done use a nonstick spray on oven tray or plate form in to 5X5 square and let cool.
Sauté 3 oz. shitake mushrooms
Add 4oz. heavy cream reduce till thickens
1 oz. soy sauce
Salt as needed
Sear rice cake and pork in a pan with 2 oz olive oil then finish in over 350 for 20 min.
Sauté spinach in a pan with 1 oz. olive oil
The plat up
Take rice cake place in center of plate top with sautéed spinach, pork and top with shitake sauce garnish as desired.