Ingredients

• 1/4 cup plus 2 all-purpose flour, divided
• 1 pound pork tenderloin, trimmed of fat and cut into 1-inch-thick slices
• 2 tablespoon extra-virgin olive oil, divided
• 14 ounces shiitake mushrooms, stemmed and sliced (6 cups)
• 8 ounces white mushrooms, sliced (3 cups)
• 1 14-ounce c reduced-sodium chicken broth
• 1/4 cup sake, (see Ingredient notes)
• 2 teaspoons rice vinegar
• 1/2 teaspoon freshly ground pepper
• 4 scallions, sliced
• 1 tablespoon miso, (see Ingredient notes)

---

Cooking Directions

Step 1

Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the pork and cook until golden, crispy and just barely pink in the center, 2 to 3 minutes per side. Transfer the pork to a plate; tent with foil to keep warm.

Step 3

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add shiitake and white mushrooms and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Sprinkle the remaining 2 tablespoons flour over the mushrooms; stir to coat. Add broth, sake, vinegar and pepper and bring to a simmer over high heat, stirring often. Reduce heat and continue simmering, stirring occasionally, until the sauce is thickened and slightly reduced, 4 to 6 minutes. Stir in scallions and miso. Return the pork to the pan, turn to coat with the sauce, and simmer until heated through, about 1 minute. Serve the pork topped with the sauce.