Sous Vide Pork Tenderloin with Mushroom Sauce. Thanks to the sous-vide preparation the meat is unbelievably tender in this recipe! Like steak, pork can be cooked to your favorite temperature. Sous vide mashed potatoes are pretty amazing.
Add a dollop of whole grain mustard, the liquid reserved from the sous vide bag, and a tablespoon of butter. Swirl until the sauce is emulsified, and season to taste with salt and pepper. Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods. You can cook Sous Vide Pork Tenderloin with Mushroom Sauce using 21 ingredients and 16 steps. Here is how you cook it.
Ingredients of Sous Vide Pork Tenderloin with Mushroom Sauce
- It’s 8 oz of Pork Tenderloin.
- Prepare of Kosher Salt, Pepper, and Fennel Pollen.
- It’s of Avacado Oil.
- It’s 1 cup of 'Instant' Brown Rice or what you like.
- You need of Several white button mushrooms your choice.
- Prepare 1 of small Shallot.
- It’s 1/2-1 Tbs of Butter.
- It’s 1 tsp of 'Better than Boullion' Mushroom sauce base.
- Prepare 1 cup of water.
- Prepare 1 of Fresh Ripe Tomato.
- You need of Prepare.
- You need of Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes.
- Prepare of About 3 1/2 hours before serving, start the unit.
- Prepare of Remove silver skin from Tenderloin and pat dry.
- Prepare of Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen.
- You need of Place in a Ziplock bag and refrigerate until sous vide water is ready.
- It’s Slice of mushrooms thin (or thick).
- Prepare of Finely chop Shallots.
- You need of Measure butter. water and mushroom sauce paste.
- Prepare of Measure rice and water.
- It’s Slice of Tomato.
Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to. First off, sous vide pork tenderloin is simply unbelievable. It is insanely tender and juicy. Then you add a soy sauce, garlic and lemon pepper marinade to the tenderloin and you have the perfect balance of salty and tangy.
Sous Vide Pork Tenderloin with Mushroom Sauce step by step
- Put tenderloin bag in the water and remove air, zip close and set timer.
- Melt butter in a saute pan and add shallots.
- When translucent, add muchrooms..
- Continue to cook gently unit the mushrooms are slightly colored, then set aside..
- Slice tomato and put on each plate.
- Shortly before pork is ready, finish the sauce.
- Mix in 1 cup hot water with 1 tsp mushroom base.
- Remove 1/8 cup and mix with 1 Tbs of cornstarch..
- Pour the remaining stock into the mushrooms and bring to a simmer..
- Add the cornstarch mixture and stir to thicken, set aside.
- Cook the rice..
- When it's ready, remove the pork and dry thoroughly.
- Take a cast iron skillet set on high and add the oil.
- When pan is HOT, add the pork and brown all over..
- Rest the pork for 10 minutes.
- Slice, serve with sauce, rice and tomatos..
Remove sinews from veal tenderloin, then vacuum seal. Roast pork with sauerkraut and potatoes. Remove sinews from veal tenderloin, then vacuum seal. A recipe to sous vide whole pork tenderloin to perfection with timing and temperature guides for sous vide success. If you search online for sous vide pork tenderloin, you'll find lots of recipes with various times and target temperatures.