Whenever we cook pork tenderloin, we have trimmings left. From the trimmings, I make many other dishes such as gyoza, pork scallopini etc. I then saw this recipe in Asahi shinbun on line and decide to try it. This is potato and pork tenderloin in a pickled plum (or umeboshi 梅干) sauce which is steamed. This is in a category similar to our steamed lemon chicken with shiitake mushrooms. This is a rather healthy dish and it turned out to be very nice. This dish definitely will join in our teiban 定番 or regular dishes.
I made some modifications to the dish but they were not intentional; they just happened. Otherwise, I followed the recipe. The above is the final product and this will probably serve 4.
Potato: We used white potatoes (4 medium). Peeled and cut it in 1/3 inch wide batons like for French fries. I soaked them in cold water to remove the excess starch on the surface and then dried them using a paper towel. I seasoned them with salt and coated with olive oil (2 tbs).
We served portions as shown in the picture. This is a very good dish that could quickly enter the “comfort food” category. The pork is very tender and potato and the sauce which forms during the steaming goes so well together. The sauce has a subtle sourness from the pickled plum. My (inadvertent) addition of garlic was also good. The only problem we had was that the potato cooked a bit unevenly.