Osso buco of pork with rosée sauce and Moroccan-style pork tenderloin

PORK OSSO BUCO WITH ROSÉE SAUCE AND MOROCCAN-STYLE PORK TENDERLOIN

Portions : 2 x 4 - Preparation : 20 minutes - Cooking : 30 minutes or 4 hours and 15 minutes

Common ingredients

• 4 slices Québec Pork Shank
• 2 Québec pork tenderloins
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 2 onions, thinly sliced
• 2 garlic cloves, chopped
• 250 ml (1 cup) red wine
• 5 ml (1 tsp.) herbes de Provence blend
• 2 bay leaves
• 1.5 l (6 cups) tomato sauce
• 500 ml (2 cups) pitted green olives
• 8 slices bacon, cooked crisp
• salt and pepper to taste

Ingredients for pork osso buco with rosé sauce

• 1l (4 cups) vegetable broth
• 125 ml (½ cup) 35% cream
• 1 lemon, juice
• 125 ml (½ cup) parsley leaves, chopped
• salt and pepper to taste

Ingredients for Moroccan-style pork tenderloin

• 15 ml (1 tbsp.) sweet paprika
• 15 ml (1 tbsp.) cumin seeds, ground
• 15 ml (1 tbsp.) coriander seeds, ground
• 15 ml (1 tbsp.) honey
• salt and pepper to taste

Preparation

1. In a hot skillet, sear pork slices and tenderloins, coated with Mycryo butter or in the fat of your choice, 2 minutes on each side. Remove and set aside.
2. In the same pan, sauté onion for 2 minutes.
3. Add garlic, red wine, herbes de Provence, bay leaf and reduce by half.
4. Add tomato sauce, olives and bacon. Check seasoning.
5. Divide preparation into 2 equal portions, each in a bowl.

Preparing the pork osso buco with rosée sauce

1. Preheat oven, rack in center, to 160°C (325°F).
2. Place pork slices in an ovenproof dish, add one of the two reserved portions of sauce, the broth, cover and bake for 4 hours.
3. Add cream, lemon juice, parsley and stir. Check seasoning.
4. Serve with rice or creamy polenta.

Preparation of Moroccan-style pork tenderloin

1. Simmer the second of two portions of sauce, paprika, cumin, coriander and honey in a skillet over low heat for 10 minutes.
2. Meanwhile, cut the fillets into medallions on the work surface.
3. Place the medallions in the sauce, cover and cook for 8 minutes. Check seasoning.
4. Serve with semolina or fresh pasta.