Sous-vide pork tenderloin
Ingredients
- 1 whole pork tenderloin, silver skin removed
- Salt and pepper
- 2 medium shallots, rough chop, divided
- 4 garlic bulbs, smashed, divided
- 8 fresh thyme sprigs, divided
- Oil, to sauté
- 1/4 cup (60 milliliters) butter, chilled, diced, divided
- 60 milliliters vermouth
Special equipment:
- Precision cooker
- Vacuum sealer and bag
Directions
- Using a precision cooker, preheat a water bath to 140 F (60 C).
- Season your pork generously with salt and pepper.
- Place the pork in a vacuum seal bag.
- Place half of the shallots, garlic, and thyme into the bag with the pork, then vacuum seal the bag.
- Cook for two hours.
- Remove the bag of pork from the water bath.
- Remove the pork from the bag and pat dry.
- Heat oil for browning the tenderloin over high heat in a heavy skillet.
- When the oil is hot, add the pork to the pan and brown evenly.
- When turning to the final side, add a tablespoon of butter.
- Add the second half of the shallots, garlic, and thyme to the pan.
- While sautéing spoon the melting butter over the pork.
- Continue cooking until the final side is browned.
- Set pork aside to rest.
- Add the vermouth to the pan to deglaze, scraping up the brown bits. Remove pan from heat.
- Add cold butter and swirl until the sauce has thickened and emulsified.
- To serve, slice the pork and serve with the pan sauce.
