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
- 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 1/2 – 2 hours.
- 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.
- 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!
