Sous-Vide Pork Tenderloin | More One BIG Recipe

Servings: 4

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Weeknight Dinner

Ingredients:

For the Pork Tenderloin:

• 1 pork tenderloin, cleaned
• Salt and pepper
• 1 tablespoon (15 ml) butter
• 1 clove garlic, crushed
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig sage
• Vegetable oil, for searing

For the Blueberry Gastrique:

• 1 cup (240 ml) sugar
• 3 tablespoons (45 ml) water
• 1 cup (240 ml) apple cider vinegar
• 2 cups (470 ml) blueberries
• 1 teaspoon (5 ml) ground coriander

Method:

For the Pork Tenderloin:

• Set up an immersion circulator to 63 C (145.4 F)
• Pat the pork tenderloin dry with paper towel and season well with salt and pepper.
• Place the pork in a sous-vide bag along with the butter, garlic, thyme, rosemary, and sage. Seal the bag and place in the immersion circulator for 1 hour.

For the Blueberry Gastrique:

• Meanwhile, in a heavy-bottomed, high-sided saucepan over medium-high heat, begin to melt the sugar. Add the water, and stir just enough to moisten the sugar, giving it the consistency of wet sand.
• Once beginning to melt and caramelize around the edges, swirl the pan evenly to distribute the browning sugar. Continue until all the sugar has melted and turned amber.
• Remove the pan from the heat, tilt away from you, and carefully add the vinegar, noting that the caramel will sputter and steam.
• Once the mixture has calmed down, return the pan to medium heat, stirring and scraping any hardened sugar off the bottom.
• Add the berries and continue cooking until they’ve broken down and the sauce has reached a syrupy consistency, 8-10 minutes.
• Add the coriander powder, swirling to incorporate, and keep the sauce warm until needed.

To Finish:

• Remove the bag of pork tenderloin from the immersion circulator.
• Remove the pork from the bag and pat dry.
• Heat a cast-iron pan over medium-high heat and add a drizzle of vegetable oil.
• Sear the pork tenderloin until browned on all sides, 1-2 minutes per side.
• Transfer the browned pork to a cutting board and slice into long slices against the grain.
• Fan the slices out on a serving plate, drizzle with Blueberry Gastrique and serve immediately.