GENERAL TAO PORK TENDERLOIN
Portions : 4 - Preparation : 15 minutes - Cooking : 30 minutes
Ingredients
- 1 Québec pork tenderloin
- 30 ml (2 tablespoons) fat (butter, oil or Mycryo cocoa butter)
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) rice vinegar
- 250 ml (1 cup) sugar
- 1 clove garlic, minced
- 15 ml (1 tbsp.) ginger, chopped
- 45 ml (3 tbsp) sweet and spicy Thai sauce
- 45 ml (3 tbsp.) sesame oil
- 4 portions plain jasmine rice, cooked
- 60 ml (4 tbsp.) green onion, sliced
- 45 ml (3 tbsp.) sesame seeds
- 125 ml (1/2 cup) fried shallots
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200° C (400° F).
- In a hot skillet, sear the pork tenderloin, coated with Mycryo or in the fat of your choice.
- Place the tenderloin on a baking sheet and bake for 12 to 15 minutes.
- Wrap the meat in aluminum foil and leave to rest for 5 minutes.
- Meanwhile, in a saucepan, bring the soy sauce, rice vinegar, sugar, garlic, ginger, Thai sauce and sesame oil to the boil and reduce until syrupy.
- Cut the fillet into large medallions.
- In each serving bowl, divide the rice and place medallions of pork tenderloin. Top with prepared sauce and scatter with green onion, sesame seeds and fried shallots.
