I love Sous-Vide for it’s ability to perfectly cook pork, a protein that I’ve struggled with for years. It comes out perfectly juicy every time! Reverse searing it renders the fat and keeps the meat deliciously tender.
Pork
2-3 lb Pork Tenderloin
2 Tablespoons Italian Herbs
2 Garlic Cloves; finely minced
½ teaspoon Onion Powder
Salt and Pepper to taste
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Glaze
1 cup Raspberry jam or preserves
½ cup water
1 teaspoon Fresh Rosemary; chopped
½ teaspoon Dijon Mustard
Salt and Pepper to taste
- Rub the herbs and spices over the tenderloin and seal in a vacuum sealed bag.
- Preheat Sous Vide to 145°F.
- Place the vacuum sealed meat in the hot water and cook for 1 ½ – 2 hours.
- Meanwhile, heat the glaze ingredients in a saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
- Remove the Tenderloin from the water and allow to rest in the bag for 15 minutes.
- Heat a large skillet over medium-high heat and add a lashing of butter. Remove the pork from the bag and sear the tenderloin on all sides. Remove from the pan and place on a cutting board. Slice the pork and drizzle the glaze over top.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 