Grilled pork chop with spices and milk pork tenderloin

GRILLED PORK CHOP WITH SPICES AND MILK PORK TENDERLOIN

Portions : 2 x 4 - Preparation : 10 minutes - Marinade : 12 hours - Cooking time : 20 or 50 minutes

Common ingredients

• 2 l (8 cups) 2% milk
• 4 bone-in Québec pork chops
• 2 pork tenderloins
• 2 onions, thinly sliced
• 4 garlic cloves, minced
• 1 bay leaf
• 15 ml (1 tbsp.) herbes de Provence blend
• 15 ml (1 tbsp.) honey
• salt and pepper to taste

Grilled pork chop ingredients

• 30 ml (2 tbsp.) Montreal steak spice blend
• 125 ml (½ cup) 35% cream
• 125 ml (½ cup) capers
• 1 lemon, juice
• 2 pinches Espelette pepper
• 15 ml (1 tbsp.) honey
• 4 portions mashed potatoes
• 4 portions grilled vegetables
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• Salt and pepper to taste

Milk pork tenderloin ingredients

• 1 vegetable stock cube
• 1 pinch ground nutmeg
• 30 ml (2 tbsp.) cornstarch, diluted in a little water
• 4 servings cooked green vegetables
• 4 servings cooked rice
• Salt and pepper to taste

Common preparation

In a bowl or resealable plastic bag, add milk, chops, tenderloins, onions, garlic, bay leaf, herbes de Provence, honey, salt and pepper, and mix. Cover or seal and marinate in the refrigerator for 12 hours.

Preparing the chops

1. Remove from marinade and coat pork chops with Montreal Steak Spice blend.
2. In a hot skillet, sear meat coated with Mycryo butter or in the fat of your choice, 2 minutes on each side.
3. Add the cream, capers, lemon juice, hot pepper and honey and simmer over low heat for 15 minutes. Check seasoning.
4. Serve with mashed potatoes and grilled vegetables.

Preparing the pork tenderloins

1. In a casserole dish, collect all the marinade and pork tenderloins.
2. Add the stock cube and nutmeg and bring to a simmer. Reduce heat, cover and simmer for 45 minutes.
3. Remove the meat.
4. Add the diluted cornstarch to the pot, stir and bring to the boil. Check seasoning.
5. Return meat to sauce.
6. Serve with green vegetables and rice.