Pork & Broccolini Stir-Fry with Italian-Style XO Sauce

Name: Pork & Broccolini Stir-Fry with Italian-Style XO Sauce
Prep time: 10 min
Cook time: 16 min
Yield: 8
Cuisine: Italian,
Ingredients: 1 1/4 pounds (625 g) pork tenderloin cut into 1-inch cubes; 1 tbsp (15 ml) Gourmet Garden™ Chunky Garlic Stir-In Paste; 1 1/4 tsps (6 ml) sea salt from sea salt grinder (club house) divided; 1/4 tsp (1 ml) pepper coarse black (club house); 1 tbsp (15 ml) balsamic vinegar; 3 tbsps (45 ml) extra-virgin olive oil divided; 4 cups (1 liter) broccolini trimmed and sliced diagonally into 1 1/2-inch pieces; 1/4 cup (60 ml) Italian-Style XO Sauce; 2 cups (500 ml) chicken stock; 2 cups (500 ml) milk; 1 cup (250 ml) instant polenta; 1 cup (250 ml) shredded Parmesan cheese plus more to serve; 2 tbsps (28 g) butter

Asian XO sauce gets an Italian twist in this rich, umami-forward take on a classic Mediterranean dish. Stir-fried broccolini is drizzled in a sweet, salty Italian XO sauce and served with seared garlic pork atop warm polenta … the stuff dinner dreams are made of.

INGREDIENTS 8 SERVINGS

1 1/4 pounds (625 grams) pork tenderloin , cut into 1-inch cubes
1 tablespoon (15 milliliters) Gourmet Garden™ Chunky Garlic Stir-In Paste
1 1/4 teaspoons (6 milliliters) sea salt from Sea Salt Grinder , divided
1/4 teaspoon (1 milliliter) Pepper, Coarse Black
1 tablespoon (15 milliliters) balsamic vinegar
3 tablespoons (45 milliliters) extra-virgin olive oil , divided
4 cups (1 liter) broccolini , trimmed and sliced diagonally into 1 1/2-inch pieces
1/4 cup (60 milliliters) Italian-Style XO Sauce
2 cups (500 milliliters) chicken stock
2 cups (500 milliliters) milk
1 cup (250 milliliters) instant polenta
1 cup (250 milliliters) shredded Parmesan cheese , plus more to serve
2 tablespoons (28 grams) butter

Preparation

1 Place pork in large bowl. Add garlic, 1/4 teaspoon (1ml) of the sea salt, pepper and vinegar; toss to coat well. Heat 1 tablespoon (15ml) of the oil in large skillet on high heat. Add pork; brown on all sides. Remove pork from skillet. Set aside.
2 Heat remaining 2 tablespoons (30ml) oil in same skillet until shimmering. Add broccolini; stir-fry until tender crisp, about 5 minutes. Stir in XO Sauce, tossing to coat broccolini. Return pork to pan; cook and stir until heated through.
3 Meanwhile, for the Polenta, bring stock, milk and remaining 1 teaspoon of the sea salt to boil in large saucepan. Whisking constantly, add polenta in thin stream. Reduce heat to low; stirring constantly, simmer 3 to 4 minutes or until thickened. Remove from heat. Stir in cheese and butter. Serve pork and broccolini over Polenta with additional XO Sauce. Sprinkle with additional Parmesan cheese.
4 Test Kitchen Tip: XO sauce, the iconic condiment, was first created in Hong Kong. Meant to impress, it is known to be a luxury blend typically made with dried shrimp and scallops, Chinese dry-cured ham, garlic and various chiles. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavour.

NUTRITION INFORMATION

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