Umami Recipes

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Prosciutto wrapped pork tenderloin, parsnip puree, dashi tomatoes, shiitakes, apple, crispy polenta and soy-maple reduction

  • Pork
  • Prosciutto wrapped pork tenderloin, parsnip puree, dashi tomatoes, shiitakes, apple, crispy polenta and soy-maple reduction
120min
120min
4servings
4servings

Prosciutto wrapped pork tenderloin, parsnip puree, dashi cherry tomatoes, Tuscan kale, shitakes, soy-maple sauce, creamy polenta.

Ingredients (4servings)

Roasted Pork Tenderloin

  • 2 lb pork tenderloin
  • 10 pieces Prosciutto, thin sliced
  • Canola oil
  • MSG to taste
  • Salt to taste
  • White pepper to taste
  • 6T Butter
  • 4T Activa RM or as needed

Parsnip Puree

  • 1.5 lb Parsnips
  • 1C heavy cream
  • 1C milk
  • 2T butter
  • 1 vanilla bean

Fried cherry tomatoes

  • 20 Fresh assorted colored cherry tomatoes
  • Dashi stock to marinade, as needed
  • Salt to taste

Tuscan Kale

  • 1 lb Tuscan kale, chiffonade
  • 2qt Dashi stock (prepared Ichiban dashi or best quality if possible)
  • 4T butter
  • 2oz toasted hazelnuts
  • Salt to taste
  • White pepper to taste

Soy-Maple Reduction

  • 1C Maple syrup
  • 1C Soy sauce
  • 1C Chicken stock (prepared if possible)
  • 1/3 C Butter

Shiitake Mushrooms

  • 32 fresh shiitake mushrooms
  • 3 sprig fresh thyme
  • 2T Butter
  • Salt to taste

Creamy Polenta

  • 1C polenta
  • 4C milk
  • 1T salt
  • 2T butter
  • ¼ cup nutritional yeast
  • 1oz sun dried tomatoes, dry packed
  • 1C dashi stock

Dashi Stock

  • 1 strip kombu
  • 1 C dried shiitake
  • ½ C mirin
  • 2qt water

Garnish

  • 3oz pea shoots
  • 3oz pea tendrils

Directions

UMAMI RECIPES
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