1 cup Each, portobello mushrooms, oyster mushrooms, sliced
Procedure
Combine panko, white onions. Reserve. In a bowl combine lime juice, ½ Cup / 125 Ml of Thai Kitchen Green Curry Paste, Billy Bee Honey and egg white. Add to the panko and mix until well blended. Place breading on each tenderloin; wrap each tenderloin and vacuum pack. Place in water bath for 2 hours. For the sauce, saute mushrooms and red onions with vegetable oil for 2 to 3 minutes. Add Thai Kitchen Coconut Milk, 2 Tbsp 30 Ml of Thai Kitchen Green Curry Paste and the chicken stock, simmer sauce for 10 minutes. Remove tenderloin from sous vide, place on a baking tray and bake in oven for 10 minutes. Rest pork for 10 minutes, slice and place on top of the mushroom sauce. Garnish with green onions
