Pork Tenderloin Sous Vide

Why in the world would you ever need to sous vide a pork tenderloin? 

This question has come up quite a few times in the ten years I’ve been a sous vide practitioner. The answer is pretty straightforward: flavor and convenience.Tenderloin MarsalaAbove is thick sliced pork tenderloin with a Marsala cream sauce over brown rice. Cooked at 131°F for a mere seven hours, shocked to 70°F, then grilled for a few minutes, it’s marvelously tender and juicy.

The Marsala cream sauce is pretty easy to make:

  • 1/4 cup of heavy cream
  • 1 Tablespoon butter
  • 1 teaspoon each of oregano and basil
  • 2 large cloves of garlic, thinly sliced
  • 2 oz Marsala

Heat the cream to a simmer, add the herbs and garlic, turn off the heat and let steep while you are searing off the tenderloin.

Allow the meat to rest while you reheat the cream mixture, add in the Marsala and reduce for a minute or two. Take it off the heat and add the butter and salt and pepper as you see fit.

Strain through a fine mesh strainer as you pour it over the meat.

Grill MarksHow is seven hours convenient? 

Well, because once it is in the bag and put in the bath, I don’t have to deal with it. And, since pork tenderloin usually come in two packs, I can do them both at the same time (in separate bags) and keep the extra one in the fridge for dinner next week (or a month from now). All I have to do is heat it and eat it!
Right off the grillThat’s still pretty pink!

Yep, but it is completely safe to eat because it’s pasteurized! It stays juicier and the texture is simply wonderful.
Sliced thinlySpeaking of convenience, this is eight ounces of leftover tenderloin from dinner the night before, plenty for a couple of these:Pork Tenderloin Taco!
Tacos are easy, too!

  • sour cream
  • grated cheese
  • the pork (duh!)
  • roasted tomato salsa
  • avocado
  • homemade purple cabbage kraut

The best part of this is that I get to have conversations with myself along with eating well.

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About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.