- 6 tablespoons all-purpose flour, divided
- 1 pound pork tenderloin, trimmed of fat and cut into 1-inch-thick slices
- 2 tablespoons extra-virgin olive oil, divided
- 14 ounces shiitake mushrooms, stemmed and sliced
- 8 ounces white mushrooms, sliced
- 1 (14 ounce) can 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)
- Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.
- 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.
- 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.