Asian-style pork tenderloin and Indian-style osso bucco

ASIAN-STYLE PORK TENDERLOIN AND INDIAN-STYLE OSSO BUCCO

Portions : 2 x 4 - Preparation : 20 minutes - Cooking : 20 minutes or 8 hours

Common ingredients

• 2 leeks, thinly sliced
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 red peppers, julienned
• 4 garlic cloves, minced
• 15 ml (1 tbsp.) brown sugar
• 60 ml (4 tbsp.) soy sauce

Asian pork tenderloin ingredients

• 2 Québec pork tenderloins, cut into 1.5" medallions
• 60 ml (4 tbsp.) sesame oil
• 30 ml (2 tbsp.) hoisin sauce
• 5 ml (1 tsp.) Sambal Oelek hot sauce
• 60 ml (4 tbsp.) fresh coriander leaves, chopped
• 125 ml (½ cup) water
• 250 ml (1 cup) snow peas
• 4 portions rice noodles, cooked
• Salt and pepper to taste

Osso buco à l'indienne ingredients

• 4 slices Québec pork shank
• 45 ml (3 tbsp.) curry powder
• 1l (4 cups) coconut milk
• 1.5 l (6 cups) vegetable stock
• 1 l (4 cups) spinach leaves
• 500 ml (2 cups) cooked chickpeas
• 4 portions white rice, cooked
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté leeks in fat of your choice for 2 minutes.
2. Add peppers, garlic, brown sugar, soy sauce and cook over medium heat for 2 to 3 minutes.
3. Separate mixture into 2 equal parts, each in a bowl.

ASIAN-STYLE PORK TENDERLOIN

1. In a hot skillet, sear pork medallions in sesame oil for 2 minutes on each side. Add the hoisin sauce, hot sauce, coriander, water and mange tout peas, cover and cook over low heat for 8 minutes.
2. Place the noodles, pork medallions and part of the vegetable mixture on each serving plate.

OSSO BUCO INDIAN STYLE

1. In a slow cooker, sear the pork slices.
2. Add the remaining vegetable mixture, curry powder, coconut milk, broth and spinach and cook on high for 8 hours.
3. Add chickpeas. Check seasoning.
4. Serve with white rice.