SOUS VIDE PORK TENDERLOIN
If you cook often and for many people, I highly suggest you explore the world of sous vide. It makes preparing proteins so much easier and juicier without much effort. This pork tenderloin is a favorite for my private clients.
SOUS VIDE PORK TENDERLOIN
INGREDIENTS
1 whole pork tenderloin approx. 1 lbs
2 tbsp cold butter
fresh herbs (thyme, rosemary, and/or sage) can sub dry herbs
4 garlic cloves whole
pork seasoning pre-made or home-made (brown sugar, dried sage, garlic powder, onion powder, chili powder)
coarse salt and freshly cracked ground pepper
DIJON SAUCE
2 tbsp butter
2 tbsp flour
thyme
2 tbsp dijon mustard
1/2 cup water
1/2 cup milk
salt and pepper
TOOLS
sous vide machine
freezer storage bag or vacuum bag with food saver
large pot for submerging loin
cast iron skillet or a grill
DIRECTIONS
Prepare the sous vide bath. Attach your machine to a large enough pot to hold your tenderloin. Fill it with water up to the min or max line on the sous vide. Set the temperature to 150F.
Season the pork tenderloin with salt, freshly cracked pepper, and your pork seasoning of choice. Place inside the plastic bag along with the cold butter, fresh herbs garlic cloves. Smash your cloves once with the side of a knife or the base of your palm to release it’s flavors before putting it in.
If you’re using a vacuum bag go ahead and seal it with your food saver or equivalent. If you’re using a freezer storage bag (I say freezer specifically because they are thick enough to withstand the hot water) you can vacuum seal it by leaving a small opening on one side of the zipper and submerging the bag into water to push the air out. Push the bag down until the water is right on the zipper line and then close the small opening. It won’t be a perfect seal but enough that the bag will not float.
Leave the tenderloin to slowly cook in the sous vide for at least 3 hours and no more than 5.
When your time has finished, remove the bag from the pot and using tons, take out the tenderloin. Dry it well using paper towels or a lint free towel.
At this point the tenderloin is cooked and tender but is pale in color and lacking the Maillard reaction. So you will need to sear or grill the pork to get a nice crust. You can do this using a hot cast iron pan or use a grill. Wait for it to get very very hot before dropping the tenderloin in. You want an instant heat reaction 1. for nice color and 2. so that you don’t overcook the pork while trying to get a crust. To me the golden temperature for pork is between 150-160 because it will also carry cook while it rests.
Once the tenderloin is browned, set it aside and make a sauce. If you used a pan to sear the pork, use the same pan so you can pick up all the leftover fond for extra flavor. To the pan add butter and melt. Add the flour and mix together, making a roux.
After the roux has toasted for 1-2 minutes, add the water, milk, dijon mustard, and thyme. Mix well with a whisk and season with salt and pepper to taste.
