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Sous Vide Pork Tenderloin
Sous Vide Pork Tenderloin
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Succulent sous vide pork tenderloin with tangy mustard sauce.
Ingredients:
  • 0.5 cup finely chopped yellow onion
  • 0.33 cup dry white wine
  • 0.25 cup unsalted butter
  • 0.25 cup Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon whole grain mustard
  • 1 tablespoon turbinado sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1 teaspoon dried tarragon, divided
  • 2 (1 pound) pork tenderloins
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1 cup heavy cream
Instructions:
  • Follow the manufacturer's instructions to set up the thermocirculator and water bath. Adjust the thermocirculator to 135 degrees F (58 degrees C) for medium-rare pork or 145 degrees F (63 degrees C) for medium doneness. Allow the water bath to reach the desired temperature.
  • In a microwave-safe bowl, mix together onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 tsp tarragon. Microwave on high power until butter melts and sugar dissolves, stirring halfway through, for about 1 minute. You should end up with 1 1/2 cups of delicious sauce.
  • Coat tenderloins evenly by massaging them with 3/4 cup of the mustard mixture in a vacuum-sealable bag. Arrange tenderloins in a single layer in the bag and seal using a vacuum sealer following the manufacturer's instructions.
  • Place the vacuum-sealed tenderloins into a warm water bath along with a thermocirculator. Cover the vessel with aluminum foil to minimize evaporation. Cook for 45 to 50 minutes until the meat reaches 135-145 degrees F (58-63 degrees C) depending on how you like it cooked.
  • Remove the bag from the water bath, place the meat on a plate, and gently pat it dry with a paper towel. Drizzle with olive oil and season generously with pepper.
  • Preheat a large nonstick skillet over medium-high heat. Sear tenderloins until deeply browned on all sides, about 3-4 minutes per side. Let them rest on a cutting board for 5 minutes. If needed, wipe the skillet clean with a paper towel.
  • - Lower the heat to medium. Pour the remaining 3/4 cup of mustard sauce into the skillet and let it simmer until slightly thickened, which should take 1 to 2 minutes. Then, mix in the cream and the remaining 1/2 teaspoon of tarragon. Keep stirring occasionally until the sauce thickens enough to coat the back of a spatula, approximately 1 minute. Finally, slice the tenderloins and serve with the sauce.

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