Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Weeknight Dinner [1]
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.