Teriyaki Pork Tenderloin, cooked Sous – Vide

Name: Teriyaki Pork Tenderloin, cooked Sous – Vide
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole pork tenderloin; 1 recipe my Teriyaki Sauce, my recipe attached in direction step #2; 2 tbsp salted butter, cold cut in 3 pieces; 1 tbsp olive oil; 1 recipe Creamy Mustsrd sauce, for serving. Recipe attached in direction step #7

fenway @Fenway

This form of cooking, Sous – Vide, which literally means in a vacuum is really quite simple . The food, meats or vegetables cook in a water bath at precise low temperatures for set times. The result for meats is perfectly cooked amazingly tender moist meat!

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Ingredients

10 mins

4 servings

1whole pork tenderloin
1recipe my Teriyaki Sauce, my recipe attached in direction step #2
2 tbspsalted butter, cold cut in 3 pieces
1 tbspolive oil
1recipe Creamy Mustsrd sauce, for serving. Recipe attached in direction step #7

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Steps

10 mins

1

Preheat Sous – Vide container to 134°F
2

Brush pork tenderloin with Teriyaki glaze
https://cookpad.wasmer.app/us/recipes/344228-teriyaki-glaze-marinade-and-finishing-sauce

Teriyaki Glaze/ Marinade and Finishing Sauce
3

Vacuum seal pork tenderloin with the 3 butter pieces evenly spaced on meat.in bag before sealing.
4

Place in preheated sous vide water to cover. Put top on and cook 90 minutes.
5

Remove from water. To use later chill.in bag. To finish, cut open bag and drain any liquid into bowl.and save it. The pork can be eaten now, sliced with the saved juices but for a more enhanced roast flavor sear meat as.directed in step #6
6

Heat olive oil in large skillet, brush pork again with the teriyaki glaze, sear all sides until brown and glazed 2 to 3 minutes. Add reserved liquid from bag and heat in skillet pour over pork.Serve with mustard sauce, recipe attached below
https://cookpad.wasmer.app/us/recipes/355807-creamy-mustard-sauce

Creamy Mustard Sauce
7

Serve with fried rice or noodles and your favorite vegetable or a salad

Linked Recipes

Creamy Mustard Sauce

Teriyaki Glaze/ Marinade and Finishing Sauce

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Cooksnaps

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fenway @Fenway

on January 08, 2015 18:44

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.