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Pork Osso Buco in Rosé Sauce + Moroccan-Style Pork Tenderloin

4 hours 15 minutes Cook time 20 minutes Prep time 4 per recipe servings



Pork osso buco in rosé sauce

Moroccan-style pork tenderloin



  1. In a heated skillet, coat pork hock slices and tenderloins in your choice of fat and sear for 2 minutes on each side. Remove from skillet and set aside.
  2. In the same skillet, sauté onions for 2 minutes.
  3. Add garlic, red wine, herbes de Provence, bay leaves and reduce by half.
  4. Add tomato sauce, olives and bacon. Season to taste.
  5. Divide prepared mixture equally into two bowls.

In The Oven

Pork osso buco in rosé sauce

  1. Place oven rack in middle position and preheat oven to 165 °C (325 °F).
  2. Place pork cuts in an oven-safe dish, then add the first portion of reserved sauce and vegetable broth. Cover and bake for 4 hours.
  3. Add cream, lemon juice and parsley, then stir to combine. Season to taste.
  4. Serve with rice or creamy polenta.

On the stove

Moroccan-style pork tenderloin

  1. In a skillet set over low heat, simmer the second portion of sauce, paprika, cumin, coriander and honey for 10 minutes.
  2. Meanwhile, on your work surface, cut the tenderloins into medallions.
  3. In the skillet, still set over low heat, place the medallions in the sauce, cover and cook for 8 minutes. Season to taste.
  4. Serve with couscous or fresh pasta.

Nutritional value (per serving of pork osso buco in rosé sauce/moroccan-style pork tenderloin)

  • 551 / 492 calories
  • 34 g / 52 g of protein
  • 35 g / 19 g of fat
  • 22 g / 24 g of carbohydrates
  • 6 g / 6 g of fibre
  • 12 g / 15 g of sugar
  • 1705 mg / 1655 mg of sodium
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