MainsAugust 20, 2017
Pork Tenderloin w/ Mustard Sauce
An easy dinner with a nice pan sauce. Doing this sous vide makes it almost impossible to overcook the pork. It will be nice and juicy, but also a little pink. If that scares you (it really shouldn’t) then you can crank up the sous vide temp, but i really wouldn’t go past 145.
One tenderloin will serve 2-3 people.
Some sides that work nice with this:
Wild rice with mushrooms and shallots
A simple side salad
Leftovers can be made in to cubans. Yum.
Mise en Place
Staples
- 2-4 tbsdijon mustard
- 1/2 cupdry vermouth
- 3/4 cupchicken stock
- 1/4 cupminced shallots
- 2 tbsminced parsley
- 2 tbsminced rosemary
- 1 tbscanola oil
- kosher salt and pepper
Meats
- 2 wholePork tenderloins
Dairy
- 1/2 cupHeavy cream
- 2 tbsbutter
Equipment
- 1 bathAt 135
- 1Skillet
- Fine mesh sieve
Directions
- Season pork with salt, pepper, and rosemary
- Seal in bag on medium suck
- Put bags in bath for 1-2 hours
- Heat skillet on medium high, add oil
- Evac pork from bath and bags, pat dry with paper towel
- Sear pork till nice and brown, a couple minutes a side
- Evac pork and set aside
- Lower heat to medium low
- Melt butter
- Add shallots and cook for a few minutes
- Deglaze pan with vermouth, raise heat to medium high, let cook down for 2 minutes
- Add stock, then cream, then mustard. Whisk to combine
- Reduce until sauce like consistency is acheived. Adjust seasoning (you will need salt)
- Strain sauce through sieve into serving container
- Slice tenderloin and plate, pouring a bit of sauce over the top
- Serve