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.
10m
PREP TIME
16m
COOK TIME
341
CALORIES
13
INGREDIENTS
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.
10m
PREP TIME
16m
COOK TIME
341
CALORIES
13
INGREDIENTS
Ingredients 8 Servings
- 1 1/4 pounds pork tenderloin, cut into 1-inch cubes
- 1 tablespoon Gourmet Garden™ Chunky Garlic Stir-In Paste
- 1 1/4 teaspoons seas salt from McCormick® Sea Salt Grinder (molinillo de sal marina), divided
- 1/4 teaspoon McCormick® Coarse Ground Black Pepper
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil, divided
- 4 cups broccolini, trimmed and sliced diagonally into 1 1/2-inch pieces
- 1/4 cup Italian-Style XO Sauce
- 2 cups original chicken stock
- 2 cups milk
- 1 cup instant polenta
- 1 cup shredded Parmesan cheese, plus more to serve
- 2 tablespoons butter
INSTRUCTIONS
- 1 Place pork in large bowl. Add garlic, 1/4 teaspoon of the sea salt, pepper and vinegar; toss to coat well. Heat 1 tablespoon 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 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.
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4
Test Kitchen Tips:
• 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 flavor.
NUTRITION INFORMATION
(per Serving)
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