Porc mariné au piment avec choux de Bruxelles à la vietnamienne

Ingredients for Chilli-Marinated Pork with Vietnamese Brussels Sprouts

• 80ml vegetable oil, such as grapeseed, divided

• 2 cuillères à soupe de vinaigre de riz

• 1 1/2 cuillères à soupe de sauce soja

• 3 garlic cloves, finely grated, divided

• 2 teaspoons finely grated ginger

• 1 1/2 tablespoons hot chilli paste, such as sambal oelek

• 3/4 cuillères à café de sel kasher

• 2 pork tenderloins (each about 450g )

• 2 cuillères à soupe de sauce de poisson

• 2 cuillères à soupe de jus de citron vert

• 1/2 cuillères à café de miel

• 1/2 to 1 red Thai chilli pepper, very thinly sliced

• 1 1/2 tablespoons finely chopped roasted unsalted peanuts

• 675g Brussels sprouts, trimmed and halved

• 180ml low-sodium chicken broth or water

• 1 cuillère à soupe de beurre

• 1 tablespoon roughly chopped mint

• Large oven-safe skillet

Preheat oven to 204°C. In a medium bowl, whisk together 2 tablespoons oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chilli paste, and 1/4 teaspoons salt. Place pork in a large resealable plastic bag and pour marinade over, tossing to coat. Marinate for 30 minutes at room temperature.

In a small bowl, whisk together remaining 1 grated garlic clove, fish sauce, lime, honey, chilli pepper, peanuts, and 1 tablespoon water. Set aside.

On a rimmed baking sheet, toss Brussels sprouts with 1 1/2 tablespoons oil and 1/2 teaspoons salt. Roast 15 minutes, then toss. Continue to roast until browned and cooked through, 10 to 15 minutes more. Transfer to a large bowl and toss with 2 tablespoons of the vinaigrette. Taste and add more vinaigrette, if desired.

Meanwhile, heat a large skillet with 2 tablespoons oil over medium-high heat. Remove pork from marinade (reserve marinade) and sear on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto their fourth side and add broth to pan. Transfer skillet to oven and roast pork, basting occasionally, until internal temperature reaches 60°C for medium rare or 63°C for medium, 10 to 13 minutes more (temperature will rise by about 10 degrees after cooking). Transfer pork to cutting board and let rest 5 minutes, and reserve skillet.

Add reserved marinade to the skillet and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a pan sauce that coats the back of a spoon, 3 to 5 minutes. Remove from heat and whisk in butter. Taste and adjust seasoning.

To serve, slice pork and drizzle with pan sauce. Spoon Brussels sprouts onto plate, sprinkle with mint, and serve additional pan sauce on side.

Chilli marinade and fish sauce vinaigrette can be made one day in advance.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.