SECRETS SERVED: Captain’s Soy Pork Tenderloin

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.

The preparation

Sauté 3 oz. shitake mushrooms

Add 4oz. heavy cream reduce till thickens

1 oz. soy sauce

Salt as needed

The plating

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.