Recipe Sous Vide Pork Tenderloin with Apple-Maple Sauce

[caseydog]

Here is another pork and apple dish. Pork tenderloin with and apple-maple syrup sauce. I cooked my pork sous vide, but you can cook yours your favorite way.

The seasoning for the pork was simple. Just salt, black pepper, and fresh rosemary. I seasoned the meat with salt and pepper, and put it in my sous vide bag with about five sprigs of fresh rosemary from my garden.

The cook time was 2 hours at 136F.

The sauce was made with one diced apple (sweet, not tart), one finely diced shallot, a pinch of salt, fresh rosemary sprigs, the pork cooking liquid from the bag, 1/4 cup of chicken stock, maple syrup, and 1/2 teaspoon of apple cider vinegar.

Sauté the diced apple and shallot and rosemary sprig in some EVOO until semi-soft. Add the liquids, and drop to a simmer to reduce to a thick, sticky sauce.

Put everything on a plate, and eat it.

This is the first time I made this, but not the last. It was inspired by a recipe on the Anova web site. But, I made a few changes based on comments people left about the recipe. I don't thik it would have been as good if I had followed the recipe verbatim.

CD

 

[rascal]

Here is another pork and apple dish. Pork tenderloin with and apple-maple syrup sauce. I cooked my pork sous vide, but you can cook yours your favorite way.

The seasoning for the pork was simple. Just salt, black pepper, and fresh rosemary. I seasoned the meat with salt and pepper, and put it in my sous vide bag with about five sprigs of fresh rosemary from my garden.

The cook time was 2 hours at 136F.

The sauce was made with one diced apple (sweet, not tart), one finely diced shallot, a pinch of salt, fresh rosemary sprigs, the pork cooking liquid from the bag, 1/4 cup of chicken stock, and 1/2 teaspoon of apple cider vinegar.

Sauté the diced apple and shallot and rosemary sprig in some EVOO until semi-soft. Add the liquids, and drop to a simmer to reduce to a thick, sticky sauce.

Put everything on a plate, and eat it.

View attachment 34004

This is the first time I made this, but not the last. It was inspired by a recipe on the Anova web site. But, I made a few changes based on comments people left about the recipe. I don't thik it would have been as good if I had followed the recipe verbatim.

CD

Looks yummy, I just aren't big on pork. I'm seriously considering buying a sous vide. If I do I'm making this.

Russ

 

[epicuric]

Here is another pork and apple dish. Pork tenderloin with and apple-maple syrup sauce. I cooked my pork sous vide, but you can cook yours your favorite way.

The seasoning for the pork was simple. Just salt, black pepper, and fresh rosemary. I seasoned the meat with salt and pepper, and put it in my sous vide bag with about five sprigs of fresh rosemary from my garden.

The cook time was 2 hours at 136F.

The sauce was made with one diced apple (sweet, not tart), one finely diced shallot, a pinch of salt, fresh rosemary sprigs, the pork cooking liquid from the bag, 1/4 cup of chicken stock, and 1/2 teaspoon of apple cider vinegar.

Sauté the diced apple and shallot and rosemary sprig in some EVOO until semi-soft. Add the liquids, and drop to a simmer to reduce to a thick, sticky sauce.

Put everything on a plate, and eat it.

View attachment 34004

This is the first time I made this, but not the last. It was inspired by a recipe on the Anova web site. But, I made a few changes based on comments people left about the recipe. I don't thik it would have been as good if I had followed the recipe verbatim.

CD

A great plate of food!

 

[Morning Glory]

This looks delicious caseydog.

 

[Mountain Cat]

Looks luscious! I have the sous vide equipment, but have yet to test it out with pork tenderloin == but that's been on my To Do List for awhile. The recipe is delightful - oh, being the sourpuss I am, I'd use tart apples here, but hey, a minor thing.

One thing about pork tenderloin cooked sans (without) sous vide, it can dry out so easily, so I am looking forward to trying this.

 

[caseydog]

Looks luscious! I have the sous vide equipment, but have yet to test it out with pork tenderloin == but that's been on my To Do List for awhile. The recipe is delightful - oh, being the sourpuss I am, I'd use tart apples here, but hey, a minor thing.

One thing about pork tenderloin cooked sans (without) sous vide, it can dry out so easily, so I am looking forward to trying this.

Sous vide is PERFECT for lean pork, because you can cook it to a much lower temperature, and still have a safely pasteurized roast. You are cooking to a lower temperature, but holding that temperature for a longer time, making it perfectly safe. That lower temperature leaves you with a moist and tender pork, with even a slight touch of pink in the color.

The recipe that inspired this cook used sweet apples, but I'd also like to try it with tart apples.

CD

 

[Morning Glory]

Sous vide is PERFECT for lean pork,

I agree - one of the best pork dishes I had was in a Michelin starred restaurant - and when I asked the Chef about it, he said it was cooked sous-vide for 3 hours at 55C.

 

[epicuric]

I agree - one of the best pork dishes I had was in a Michelin starred restaurant - and when I asked the Chef about it, he said it was cooked sous-vide for 3 hours at 55C.

You have the tools, and it is so easy!

 

[epicuric]

Sous vide is PERFECT for lean pork, because you can cook it to a much lower temperature, and still have a safely pasteurized roast. You are cooking to a lower temperature, but holding that temperature for a longer time, making it perfectly safe. That lower temperature leaves you with a moist and tender pork, with even a slight touch of pink in the color.

The recipe that inspired this cook used sweet apples, but I'd also like to try it with tart apples.

CD

I agree completely. I seldom ever cook pork conventionally any more - of all the meats, pork seems to benefit most from cooking sous vide, from lean chops to shoulders.