Sous-Vide Raspberry Glazed Pork Tenderloin

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

Glaze

1 cup Raspberry jam or preserves

½ cup water

1 teaspoon Fresh Rosemary; chopped

½ 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 ½ – 2 hours.
  4. 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.
  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!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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