Traditionally, beef osso bucco is served in a veal stock and tomato-based sauce thickened with flour. Pork lends itself to a lighter preparation using chicken stock and a puree of the cooking vegetables to lend body to the sauce and pairs perfectly with classic cheesy polenta and gremolata.
This is the ultimate weeknight quick comfort meal. Once your ingredients are assembled and the pasta is cooking, it comes together in 15 minutes or less. If you *must* include a vegetable, stir some thawed frozen peas into the mixture at the same time as you add pancetta to the pasta.
Ingredients 1 Duroc Pork Tenderloins 3-4 pounds of Kale 1 cup good soy sauce 1 cup mirin (sweet cooking wine from Japan) 1 cup real maple syrup pinch of red pepper flakes 2 onions quartered 2 carrots peeled and chopped roughly 2T brown sugar 10 green onions with roots cut off […]
The post Maple-soy glazed Pork Tenderloin on Sautéed Kale by Chef Scott Benjamin of Four Olives Wine Bar appeared first on HERITAGE FOODS USA.