Sous Vide Pork Tenderloin with Mushroom Sauce

Paul Rybak
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.

Sous Vide Pork Tenderloin with Mushroom Sauce

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

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Ingredients

Sous Vide, 2 1/3 hours.  Browning, 10 minutes.
my wife and me
  1. 8 ozPork Tenderloin
  2. Kosher Salt, Pepper, and Fennel Pollen
  3. Avacado Oil
  4. 1 cup'Instant' Brown Rice or what you like
  5. Several white button mushrooms your choice
  6. 1small Shallot
  7. 1/2-1 TbsButter
  8. 1 tsp'Better than Boullion' Mushroom sauce base
  9. 1 cupwater
  10. 1Fresh Ripe Tomato
  11. Prepare
  12. Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes
  13. About 3 1/2 hours before serving, start the unit
  14. Remove silver skin from Tenderloin and pat dry
  15. Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen
  16. Place in a Ziplock bag and refrigerate until sous vide water is ready
  17. Slicemushrooms thin (or thick)
  18. Finely chop Shallots
  19. Measure butter. water and mushroom sauce paste
  20. Measure rice and water
  21. SliceTomato

Cooking Instructions

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

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

  2. 2

    Melt butter in a saute pan and add shallots

  3. 3

    When translucent, add muchrooms.

  4. 4

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

  5. 5

    Slice tomato and put on each plate

  6. 6

    Shortly before pork is ready, finish the sauce

  7. 7

    Mix in 1 cup hot water with 1 tsp mushroom base

  8. 8

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

  9. 9

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

  10. 10

    Add the cornstarch mixture and stir to thicken, set aside

  11. 11

    Cook the rice.

  12. 12

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

  13. 13

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

  14. 14

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

  15. 15

    Rest the pork for 10 minutes

  16. 16

    Slice, serve with sauce, rice and tomatos.

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Paul Rybak
Paul Rybak @cook_24799189
on
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.
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