Kobe Style BBQ Pork Tenderloin
2 pounds pork tenderloin
1/2 cup green onions, minced
1/4 cup soy sauce
3 Tbsp. granulated sugar
3 Tbsp. garlic, minced
2 Tbsp. sesame oil
1 Tbsp. sambal
1 Tbsp. ginger, minced
1 orange, zested, juiced
1/4 cup honey
1/4 cup sesame seeds, toasted

Combine green onions, soy sauce, sugar, garlic, sesame oil, sambal, ginger, orange juice and zest in mixing bowl. Place pork in shallow pan. Pour marinade on top. Turn well to coat. Heat grill. Remove pork from marinade. Place on rack 4 inches from heat source. Turn and baste every 2 to 3 minutes. You will obtain well glazed pork loin. Cook to 140°F internal temperature. Remove from heat. Roll in honey. Sprinkle with sesame seeds. Let rest 10 minutes (internal temperature will continue to increase above 160°F).

Mirin Sauce
1/2 cup chicken stock
1/2 cup Mirin sweet sake
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 Tbsp. honey
1   1” piece ginger root, sliced
1 clove garlic, mashed
1 pod star anise
1 orange, zested and juiced
1 Tbsp. corn starch
3 Tbsp. water

Combine chicken stock, Mirin sake, soy sauce, teriyaki sauce, honey, ginger, garlic, star anise pod, orange juice and zest in sauce pan. Bring to simmer. Mix corn starch with water to make thin paste. Stir into Mirin mixture. Cook over medium low heat until sauce thickens and becomes glossy. Strain through fine sieve. Set aside.

Okinawa Sweet Potato Timbale
1 lb. Okinawa sweet potato, peeled, diced
1/2 cup heavy cream
2 Tbsp. spiced rum
1 Tbsp. maple syrup
pinch cayenne pepper
to taste sea salt

Place Okinawa sweet potato in top of double boiler. Steam until tender. Combine heavy cream, spiced rum, maple syrup and cayenne pepper in small sauce pan. Bring to boil. When Okinawa sweet potato is cooked, mash well. Incorporate cream mixture. Blend until smooth. Season to taste with sea salt. Place in 2 oz. timbales. Keep warm.

The Presentation
6 steamed baby bok choy
1 orange segmented, finely julienne peel
1/3 Japanese daikon radish, shredded into threads
1 star anise
1 cup cilantro sprouts

Spoon sauce in center of large serving plate. Unmold Okinawa sweet potato timbale in center of sauce. Slice pork tenderloin into 1/4” slices. Fan alongside Okinawa sweet potato timbale. Sprinkle with orange peel julienne. Garnish with baby bok choy, orange segments, star anise, daikon radish threads and cilantro sprouts.