Recipe: Yummy Sous Vide Pork Tenderloin with Mushroom Sauce

Sous Vide Pork Tenderloin with Mushroom Sauce. Like steak, pork can be cooked to your favorite temperature. Finishing the Mushroom Stuffed Pork Tenderloin with Madeira Cream Sauce: To cook the pork, I started by browning it in a little olive oil in an ovenproof skillet over medium high heat. This sous vide marinated pork tenderloin is a straight mouthgasm.

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 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. Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to pull out when you're feeling extra fancy on a weeknight. You can cook Sous Vide Pork Tenderloin with Mushroom Sauce using 21 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Sous Vide Pork Tenderloin with Mushroom Sauce

1. You need 8 oz of Pork Tenderloin.
2. You need of Kosher Salt, Pepper, and Fennel Pollen.
3. It's of Avacado Oil.
4. It's 1 cup of 'Instant' Brown Rice or what you like.
5. It's of Several white button mushrooms your choice.
6. It's 1 of small Shallot.
7. You need 1/2-1 Tbs of Butter.
8. You need 1 tsp of 'Better than Boullion' Mushroom sauce base.
9. You need 1 cup of water.
10. It's 1 of Fresh Ripe Tomato.
11. You need of Prepare.
12. You need of Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes.
13. Prepare of About 3 1/2 hours before serving, start the unit.
14. You need of Remove silver skin from Tenderloin and pat dry.
15. You need of Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen.
16. Prepare of Place in a Ziplock bag and refrigerate until sous vide water is ready.
17. It's Slice of mushrooms thin (or thick).
18. You need of Finely chop Shallots.
19. It's of Measure butter. water and mushroom sauce paste.
20. Prepare of Measure rice and water.
21. It's Slice of Tomato.

Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you're feeling extra fancy on a weeknight. Sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture. Add a cup of dry white wine or vermouth and let it reduce by half. Add a dollop of whole grain mustard, the liquid reserved from the sous vide bag, and a tablespoon of butter.

Sous Vide Pork Tenderloin with Mushroom Sauce instructions

1. Put tenderloin bag in the water and remove air, zip close and set timer.
2. Melt butter in a saute pan and add shallots.
3. When translucent, add muchrooms..
4. Continue to cook gently unit the mushrooms are slightly colored, then set aside..
5. Slice tomato and put on each plate.
6. Shortly before pork is ready, finish the sauce.
7. Mix in 1 cup hot water with 1 tsp mushroom base.
8. Remove 1/8 cup and mix with 1 Tbs of cornstarch..
9. Pour the remaining stock into the mushrooms and bring to a simmer..
10. Add the cornstarch mixture and stir to thicken, set aside.
11. Cook the rice..
12. When it's ready, remove the pork and dry thoroughly.
13. Take a cast iron skillet set on high and add the oil.
14. When pan is HOT, add the pork and brown all over..
15. Rest the pork for 10 minutes.
16. Slice, serve with sauce, rice and tomatos..

Temperature and time for perfect sous vide pork chops. Yes, it is safe to eat pork less cooked than well done. However, just like with beef, it really is ok to cook it less (though at whatever risk there might be). The true star, or at least the unanticipated one, was the tangy mushroom sauce. With the pork chop cooking sous vide, we had plenty of time to let the sauce simmer and build layers of flavor.