Asian-Flavored Sauce with Chile and Star Anise
enough for 6 servings
1/8 cup dry sherry
21/2 tablespoons rice wine vinegar
21/2 tablespoons soy sauce
3 tablespoons honey
1 tablespoon oyster sauce
2 teaspoons cornstarch
1 teaspoon hot red pepper flakes
2 pods star anise
1 teaspoon Asian sesame oil
1 tablespoon minced fresh gingerroot
1 medium garlic clove, minced
Whisk together sherry, vinegar, soy sauce, honey, oyster sauce, and cornstarch in small bowl; stir in pepper flakes and star anise. Set aside. Follow Master Recipe for Sautéed Pork Tenderloin Medallions. Without discarding fat, set skillet over low heat. Add sesame oil, ginger, and garlic. Cook until fragrant, about 15 seconds. Increase heat to medium and add sherry mixture, scraping pan bottom with wooden spoon to loosen browned bits; simmer until slightly thickened, about 1 minute. Discard star anise pods before serving. Spoon sauce over pork and serve immediately.