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.
Categories: Mains
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