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.Above 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.
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!
That’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.
Speaking of convenience, this is eight ounces of leftover tenderloin from dinner the night before, plenty for a couple of these:
Tacos are easy, too!
- sour cream
- grated cheese
- the pork (duh!)
- roasted tomato salsa
- homemade purple cabbage kraut
The best part of this is that I get to have conversations with myself along with eating well.