Sous Vide Pork Tenderloin Recipe Maple Mustard
SOUS VIDE PORK TENDERLOIN
Tender and juicy pork tenderloin, with a decadent and well-balanced mustard sauce. I often serve this at a holiday buffet dinner with small rolls - double the sauce and serve it as a condiment for sandwiches.
Provided by Karen Schroeder Rankin
Categories Pork Tenderloin
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
- Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
- Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
- Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
- Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
- Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
- Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.
Nutrition Facts : Calories 353.7 calories, Carbohydrate 7 g, Cholesterol 129.8 mg, Fat 24.2 g, Fiber 0.3 g, Protein 24.4 g, SaturatedFat 12.3 g, Sodium 524.2 mg
More about "sous vide pork tenderloin recipe maple mustard"
SOUS VIDE PORK TENDERLOIN RECIPE - THE RELUCTANT …
From reluctantgourmet.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 2 hrs 5 mins
- Set up your sous vide equipment and bring the water temperature up to the desired temp. For pork tenderloin, I went with 140°F but suggest you do you own research to decide if this is a safe temperature for you.My Anova Sous Vide Circulator has an Bluetooth app so I can set up the time and temperature on my phone and it tells me when the water is at the desired temperature and a timer to tell me when the food is done. They even have a more expensive wifi Circulator where the app can be used anywhere you have wifi access.
- While the water is heating up, add the pork tenderloins to separate Foodsaver bags (or Ziploc bags), add a flavor enhancer and vacuum seal shut.
- As soon as the water is at the correct temperature, clamp the bags to the side of the water pot making sure the bags are fully submerged and not touching the Anova circulator.
SOUS VIDE PORK TENDERLOIN - KETO, LOW CARB, EASY - JOY …
From joyfilledeats.com
5/5 (25)Calories 170 per servingCategory Main Course
- Put the pork tenderloins, mustard, rosemary, and salt into a gallon sized sous vide bag. Mix around the pork and the seasonings until they are coated evenly. Seal the bag using the vacuum sealer.
- Preheat a large skillet to medium-high heat and add the olive oil. Remove the sous-vide bag from the water bath. Cut open the sous-vide bag and add the pork to the hot skillet. Save the cooking liquid. Sear the pork, turning every few minutes, until browned. Remove from the skillet and let rest for 5 minutes.
SOUS VIDE PORK TENDERLOIN WITH MUSTARD CREAM SAUCE
From peelwithzeal.com
SOUS VIDE PORK TENDERLOIN - COOKS WITH SOUL
From cookswithsoul.com
SOUS VIDE MAPLE-ROSEMARY PORK TENDERLOIN WITH APPLES - ANOVA …
From recipes.anovaculinary.com
SOUS-VIDE PORK TENDERLOIN WITH DIJON MUSTARD CREAM SAUCE
From london-unattached.com
PORK TENDERLOIN WITH CREAMY MUSHROOM SAUCE • NOW COOK THIS!
From nowcookthis.com
39 PORK RECIPES PERFECT FOR FAMILY DINNERS - KITCHEN DIVAS
From kitchendivas.com
SOUS VIDE PORK TENDERLOIN RECIPE - SIP BITE GO
From sipbitego.com
THE BEST SOUS VIDE PORK TENDERLOIN RECIPE
From sousvideways.com
SOUS VIDE PORK TENDERLOIN RECIPE - SERIOUS EATS
From seriouseats.com
SOUS VIDE PORK TENDERLOIN WITH MUSTARD SAUCE
From makesousvide.com
MAPLE MUSTARD PORK TENDERLOIN – THE SASSY FOODIE
From thesassyfoodie.com
EASY SOUS VIDE PORK TENDERLOIN RECIPE WITH MUSTARD …
From girlcarnivore.com
MAPLE GLAZED PORK TENDERLOIN RECIPE | PAPPY & COMPANY
From pappyco.com
SOUS VIDE PORK TENDERLOIN (WITH MAPLE MUSTARD SAUCE)
From copymethat.com
PORK TENDERLOIN WITH MUSHROOM SAUCE | MAPLE + MANGO
From mapleandmango.com
SOUS VIDE PORK TENDERLOIN RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
SOUS VIDE PORK TENDERLOIN - THE BIG MAN'S WORLD
From thebigmansworld.com
SOUS VIDE MAPLE MUSTARD PORK TENDERLOIN - COPY ME THAT
From copymethat.com
BAKED PORK TENDERLOIN - THE COUNTRY COOK
From thecountrycook.net
SOUS VIDE MAPLE PORK TENDERLOIN WITH MASHED POTATOES
From makesousvide.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love