Serves : 4
Preparation time: 5 minutes
Cooking time : 8 minutes
INGREDIENTS
- 2 Québec pork tenderloins, in 2” medallions
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 30 ml (2 tbsp.) ginger, chopped
- 60 ml (4 tbsp.) rice vinegar
- 60 ml (4 tbsp.) soy sauce
- 15 ml (1 tbsp.) Sriracha hot sauce
- 500 ml (2 cups) orange juice
- 90 ml (6 tbsp) sesame oil
- 90 ml (6 tbsp) fresh coriander leaves, chopped
- 4 portions cooked rice
- 1 l (4 cups) snow peas, blanched
- salt and pepper to taste
PREPARATION
- In a hot skillet, sear the pork medallions in Mycryo butter or the fat of your choice for 2 minutes.
- Add the onion and cook for a further 2 minutes.
- Add garlic, ginger, vinegar, soy sauce, hot sauce, orange juice and bring to a boil.
- Add the cornstarch and sesame oil and allow to thicken slightly, while stirring. Check the seasoning.
- Add the coriander and serve with rice and snow peas.
