An easy dinner with a nice pan sauce. Doing this sous vide makes it almost impossible to overcook the pork. It will be nice and juicy, but also a little pink. If that scares you (it really shouldn’t) then you can crank up the sous vide temp, but i really wouldn’t go past 145.

One tenderloin will serve 2-3 people.


Mise en Place
Staples Meats
2-4 tbs dijon mustard 2 whole Pork tenderloins
1/2 cup dry vermouth Dairy
3/4 cup chicken stock 1/2 cup Heavy cream
1/4 cup minced shallots 2 tbs butter
2 tbs minced parsley
2 tbs minced rosemary
1 tbs canola oil
kosher salt and pepper

Equipment
1 bath At 135
1 Skillet
Fine mesh sieve

Directions
Step Action
1 Season pork with salt, pepper, and rosemary
2 Seal in bag on medium suck
3 Put bags in bath for 1-2 hours
4 Heat skillet on medium high, add oil
5 Evac pork from bath and bags, pat dry with paper towel
6 Sear pork till nice and brown, a couple minutes a side
7 Evac pork and set aside
8 Lower heat to medium low
9 Melt butter
10 Add shallots and cook for a few minutes
11 Deglaze pan with vermouth, raise heat to medium high, let cook down for 2 minutes
12 Add stock, then cream, then mustard. Whisk to combine
13 Reduce until sauce like consistency is acheived. Adjust seasoning (you will need salt)
14 Strain sauce through sieve into serving container
15 Slice tenderloin and plate, pouring a bit of sauce over the top
16 Serve

Some sides that work nice with this:

Wild rice with mushrooms and shallots
A simple side salad

Leftovers can be made in to cubans. Yum.

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