For anyone concerned at how pink the pork is, fear not: it was cooked for an hour and a half at 61C sous vide so is both perfectly safe to eat, and exceptionally juicy.
After being removed from the water bath the pork was first seared in a hot pan and then butter basted with some garlic and rosemary alongside for the ride.
The sauce was made by first deglazing the pan the pork was seared in and then adding some diced onion and chopped garlic. After a few minutes the mushrooms were added.
After they had softened I added a generous teaspoon of Dijon mustard which I let cook out a bit. This was followed by the juices from the sous vide bag (porky goodness) and some butter.
I then added a splash of cream.
That’s basically it! Very tasty. Mash was just mash, though I do use a potato ricer. The texture is really good that way, or is if you like really smooth mashed potato!
by Cipriano_Ingolf_Oha