Sous-vide cooking has really taken over in the kitchens of home cooks. What was once a clunky tool, mostly used in restaurant kitchens for cooking large batches, has now found its way in the kitchens of modern foodies. Sous-vide cooking is known for its precision, which is especially important when cooking things like pork.
Sous-vide is also the perfect technique for entertaining. Most of the prep is done ahead of time, all that’s required is a quick sear before serving the most succulent and juicy pork tenderloin.
This is the perfect holiday dish to serve for friends and family this holiday season. With a simple apple cider horseradish pan sauce, not only is it an impressive dish to bring to the table, but it’s also deceivingly simple--and you’ll never have to worry about overcooking pork tenderloin again!
TRY THIS TASTY TECHNIQUE: Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it in a warm water bath. This technique produces impossibly tender, juicy and flavourful meat.
Yield: Serves 4
Preparation Time: 20 minutes
Cooking Time: 1-4 hours
Ingredients:
- 1 Ontario pork tenderloin, silver skin removed
- 1/2 tsp (2 ml) salt
- 2 cloves garlic, smashed
- 5 sprigs fresh thyme
- Freshly cracked pepper, to taste
- 1 tbsp (15 ml) canola oil
Apple Cider Horseradish Sauce:
- 3 tbsp (45 ml) salted butter, divided
- 1 shallot, thinly sliced
- 2 cloves garlic, smashed
- 3/4 cup (177 ml) white wine
- 1/2 cup (125 ml) fresh apple cider
- 5 sprigs fresh thyme
- 1 tsp (5 ml) grainy Dijon mustard
- 1/2 tsp (2 ml) horseradish
Cooking Instructions:
- Using a sous vide cooker, preheat water bath to 130⁰ F/54⁰ C, for a medium-rare pork tenderloin.
- Season pork with salt and pepper, place in sous vide bag along with thyme and garlic. Seal bag and place in water bath for 1-4 hours.
- To finish: Remove pork from water bath and bag — discard all aromatics and liquid from the bag. Carefully pat pork dry with paper towels. Preheat a cast iron skillet over medium-high heat, add canola oil until lightly smoking. Sear pork in skillet, turning occasionally until browned on all sides, about 4-5 minutes. Remove from pan and let rest while you make the sauce.
- For the sauce, turn heat down to low and add 2 tbsp of butter along with shallots and garlic. Sauté until lightly golden and very aromatic, stirring frequently with a wooden spoon, about 2 minutes. Stir in white wine and cook another 2-3 minutes.
- Add apple cider and fresh thyme, cook, simmering and stirring frequently, for another 5 minutes until the sauce has thickened slightly.
- Stir in Dijon mustard and horseradish, cook until thickened, about 1-2 minutes.
- Add butter and swirl in pan to emulsify — the sauce will be thickened and glossy. Enjoy immediately.
| Nutritional Information |
| Sous-Vide Pork Tenderloin with Apple Cider Horseradish Sauce |
| 1 serving (1/4 of recipe) |
| Protein |
25 g |
| Calories |
488 |
| Sugar |
40 g |
| Fat |
16 g |
| Saturated |
7 g |
| Monounsaturated |
|
| Polyunsaturated |
|
| Cholesterol |
86 mg |
| Sodium |
473 mg |
| Potassium |
510 mg |
| Calcium |
265 mg |
| Carbohydrate |
52 g |
| Fibre |
1 g |