Sous Vide Pork Tenderloin with Mushroom Sauce

Name: Sous Vide Pork Tenderloin with Mushroom Sauce
Total time: 11400 s
Yield: my wife and me
Cuisine: American
Ingredients: 8 oz Pork Tenderloin; Kosher Salt, Pepper, and Fennel Pollen; Avacado Oil; 1 cup 'Instant' Brown Rice or what you like; Several white button mushrooms your choice; 1 small Shallot; 1/2-1 Tbs Butter; 1 tsp 'Better than Boullion' Mushroom sauce base; 1 cup water; 1 Fresh Ripe Tomato; Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes; About 3 1/2 hours before serving, start the unit; Remove silver skin from Tenderloin and pat dry; Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen; Place in a Ziplock bag and refrigerate until sous vide water is ready; Slice mushrooms thin (or thick); Finely chop Shallots; Measure butter. water and mushroom sauce paste; Measure rice and water; Slice Tomato

Paul Rybak @cook_24799189

Western NC Mountains

Bought a 1# pork tenderloin and cut it in half to freeze one. Then I thought I'd dream up something simple for tonight.

Paul Rybak @cook_24799189

Western NC Mountains

Bought a 1# pork tenderloin and cut it in half to freeze one. Then I thought I'd dream up something simple for tonight.

Saved

Ingredients

Sous Vide, 2 1/3 hours. Browning, 10 minutes.

my wife and me

8 ozPork Tenderloin
Kosher Salt, Pepper, and Fennel Pollen
Avacado Oil
1 cup'Instant' Brown Rice or what you like
Several white button mushrooms your choice
1small Shallot
1/2-1 TbsButter
1 tsp'Better than Boullion' Mushroom sauce base
1 cupwater
1Fresh Ripe Tomato
Prepare
Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes
About 3 1/2 hours before serving, start the unit
Remove silver skin from Tenderloin and pat dry
Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen
Place in a Ziplock bag and refrigerate until sous vide water is ready
Slicemushrooms thin (or thick)
Finely chop Shallots
Measure butter. water and mushroom sauce paste
Measure rice and water
SliceTomato

Saved

Steps

Sous Vide, 2 1/3 hours. Browning, 10 minutes.

1

Put tenderloin bag in the water and remove air, zip close and set timer
2

Melt butter in a saute pan and add shallots
3

When translucent, add muchrooms.
4

Continue to cook gently unit the mushrooms are slightly colored, then set aside.
5

Slice tomato and put on each plate
6

Shortly before pork is ready, finish the sauce
7

Mix in 1 cup hot water with 1 tsp mushroom base
8

Remove 1/8 cup and mix with 1 Tbs of cornstarch.
9

Pour the remaining stock into the mushrooms and bring to a simmer.
10

Add the cornstarch mixture and stir to thicken, set aside
11

Cook the rice.
12

When it's ready, remove the pork and dry thoroughly
13

Take a cast iron skillet set on high and add the oil
14

When pan is HOT, add the pork and brown all over.
15

Rest the pork for 10 minutes
16

Slice, serve with sauce, rice and tomatos.

Saved

Cooksnaps

Saved

Paul Rybak @cook_24799189

on July 16, 2020 00:45

Western NC Mountains

Retired at age 55 and enjoying the mountains. I'm now 72, married for 50 years. :) I love to cook but I don't care if ingredients are Organic nor GMO, Gluten-free, low calorie, or low Cholesterol! And Never use low/no-Fat as I enjoy good food. I never take procedural pictures as most cooks know how to boil water and stir sauces.

Keywords

Pork Tenderloin Shallot Mushroom Brown Rice Pepper Rice Avocado Butter Tomato

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Sous Vide Pork Tenderloin with Mushroom Sauce

Sous Vide Pork Tenderloin with Mushroom Sauce

Ingredients

Steps

Cooksnaps

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Keywords

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