Sous-Vide Raspberry Glazed Pork Tenderloin

Sous-Vide Raspberry Glazed Pork Tenderloin Recipe by Ash's In The Kitchen

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.

Raspberry Glazed Pork Tenderloin

  • Pork
    • 2-3 lb Pork Tenderloin
    • 2 Tablespoons Italian Herbs
    • 2 Garlic Cloves; finely minced
    • 1/2 teaspoon Onion Powder
    • Salt and Pepper to taste
  • Glaze
    • 1 cup Raspberry jam or preserves
    • 1/2 cup water
    • 1 teaspoon Fresh Rosemary; chopped
    • 1/2 teaspoon Dijon Mustard
    • Salt and Pepper to taste
  1. Rub the herbs and spices over the tenderloin and seal in a vacuum sealed bag.
  2. Preheat Sous Vide to 145°F.
  3. Place the vacuum sealed meat in the hot water and cook for 1 1/2 – 2 hours.
  4. Heat the glaze ingredients in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
  5. Remove the Tenderloin from the water and allow to rest in the bag for 15 minutes.
  6. 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.
  7. Enjoy!

Looking for a side dish? Try one of these recipes!

Sweet Brown Sugar Bourbon Baked Beans Recipe by Ash's In The Kitchen
Creamy Baked Macaroni and Cheese pasta cheddar cream cheese Recipe by Ash's In The Kitchen
Hawaiian Mac Salad Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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