Shichimi-Crusted Pork Tenderloin

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Heat the oil in a large skillet over high heat until it reaches its smoke point. At the same time, combine the white and black sesame seeds with the togarashi powder in a bowl; set it aside. Sprinkle salt over the tenderloins and press them into the sesame mixture until they are fully coated. Sear the tenderloins on all sides in the skillet until they turn golden brown, approximately 1 minute per side.

Transfer the tenderloins to a baking sheet and bake in the preheated oven until they reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius), taking around 20 to 25 minutes. Once cooked, remove the pork from the oven and let it rest for five minutes in a warm environment.

During this time, prepare the sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over high heat until it has reduced to approximately 2 tablespoons of liquid. Add the cream and continue to simmer until it has been reduced by half. Pour this mixture into a blender along with the soy sauce and miso, blending on low speed for 10 seconds until it becomes smooth. Gradually add the butter to the blender, adding a few cubes at a time while blending until it is fully incorporated. Season to taste with salt and keep the sauce warm until you're ready to serve.

To present, slice the tenderloin into medallions and pour warm sauce over them; serve immediately.