Decided to bust out the Sous Vide and Air Fryer for dinner last night! The sauce came out brilliantly! I love Sous-Vide for it’s ability to perfectly cook pork, a protein that I’ve struggled with for years and years! Even closely monitoring a meat thermometer, I’d still end up drying it out. This is the only way I cook pork now! Perfectly juicy! Placing the pork in the fridge for 30 minutes and then reverse searing it renders the fat brilliantly and caramelizes the outside to restaurant quality!
Raspberry Glazed Pork Tenderloin
• 2 lb Pork Tenderloin
• 2 Tbsp Italian Herbs
• 2 Garlic Cloves; finely minced
• 1/2 tsp Onion Powder
• Salt and Pepper to taste
• 1 C Raspberry jam or preserves
• 1/2 C water
• 1 tsp Fresh Rosemary; chopped
• 1/2 tsp Dijon Mustard
1. Rub herbs and spices over tenderloin and allow to rest for 20 minutes to an hour.
2. Preheat Sous Vide to 145 degrees and vacuum seal tenderloin.
3. Place meat in water and cook for 2 hour.
4. Meanwhile in saucepan, heat glaze ingredients over high heat and bring to a boil. Reduce heat to medium-low and simmer until thickened. If sauce isn’t thickening, you can add some cornstarch to help it along.
5. Pull Tenderloin from water and place in fridge to cool; 30-45 minutes.
6. Heat large skillet over medium high heat and add a lashing of butter. Remove pork from bag and top with a couple lashings of butter. Sear all sides of tenderloin and place on cutting board to rest.
6. Slice pork and drizzle glaze over top.
Looking for a side dish? Try one of these recipes!