Seasoned the pork tenderloins with kosher salt, cracked pepper, thinly sliced shallots and sprigs of thyme and Worcestershire sauce as a binder. 137f for 2 hours and then seared it on my grill.
While the meat was searing and resting I sauteed mushrooms and shallots in a pan, added the pork juice from the bags, some chicken stock, salt, pepper and a pinch of MSG. Reduced it and then added cream and finished with butter.
Fanciest fucking dish I've ever made and I can't wait to try it again.
by Ok_Broccoli25
10 Comments
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Looks great!
Grill was too hot or flared up too much. The black is carbon and not desirable.
Otherwise looks good.
Sweet! That’s what I do almost every time I SV something. Sear it in stainless steel and make a mushroom gravy with the fond and bag juice.
Ooh. If your gonna go that rough on the sear, I would recommend 130 for the sousvide. I do this on the reg and just go for a golden brown. Comes out nice and “mid rare”
Your gift is called an immersion circulator.
Nice job!
It gets worse, you will fall in love with meats like tri tip, eye of round, chuck roasts, etc. All cooked a beautiful rare or medium rare and fork tender. So delicious.
Brand of sous vide?
I make this exact thing all the time. I think pork tenderloin has to be one of the most night and day differences between sous vide and traditional methods.
Honestly you can probably skip putting anything in the bag besides salt and herbs, but you do you. Save the alliums and some more fresh herbs for a butter baste after searing.
If you want to bring it up one more notch, try searing your mushrooms in a dry, covered pan with salt for a minute or two before adding fat. They should expell a good bit of liquid and have a nice brown sear. Pull the lid off long enough to evaporate the released water, and then they’ll drink up your oil or butter and be even more flavorful.
If you like desserts, I use my machine to make Mason jar cheesecake and creme brûlée and chocolate pot de creme. But yeah, it does good for meat too.