Pistachio-Crusted Pork With Plum Sauce

Combine chicken stock, oyster sauce, plum sauce, mirin, orange juice, chili-garlic sauce and kaffir lime leaves in heavy small saucepan over medium-high heat. Simmer until sauce is reduced to 1 cup, whisking occasionally, about 25 minutes.

Whisk in apple cider vinegar and sugar. Remove from heat. (Sauce can be prepared 3 days ahead. Cover and refrigerate.) Remove lime leaves.

Preheat oven to 350 degrees F.

Heat sesame oil in heavy large skillet over high heat. Sprinkle pork with salt and pepper. Saute pork until golden brown, about 1 minute per side.

Transfer pork to work surface, brush each piece with sauce and dip in pistachios, turning to coat. Transfer pork to rimmed baking sheet. Bake until thermometer inserted into center registers 150 degrees F, about 10 minutes.

Bring sauce to boil. Add butter one piece at a time, whisking just until melted before adding next piece. Transfer 2 pork medallions to each plate. Drizzle sauce around pork. Top with fried leeks, if desired. Serve immediately.

** Leaves of the kaffir lime tree, available frozen or sometimes fresh at Asian markets. If unavailable, substitute 2 tablespoons fresh lime juice and 1 teaspoon grated lime peel.