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Pork Roast so tender you won't believe it, made even better with this mushroom sauce. Easily made with sous vide. ** NEW Instant Pot COOKBOOK! * Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods. Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to.
To get started with this particular recipe, we must prepare a few ingredients. You can have sous vide pork tenderloin with mushroom sauce using 21 ingredients and 16 steps. Here is how you can achieve that.
Ingredients needed to make Sous Vide Pork Tenderloin with Mushroom Sauce:
- 8 oz Pork Tenderloin
- Kosher Salt, Pepper, and Fennel Pollen
- Avacado Oil
- 1 cup 'Instant' Brown Rice or what you like
- Several white button mushrooms your choice
- 1 small Shallot
- 1/2-1 Tbs Butter
- 1 tsp 'Better than Boullion' Mushroom sauce base
- 1 cup water
- 1 Fresh Ripe Tomato
- Prepare
- Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes
- About 3 1/2 hours before serving, start the unit
- Remove silver skin from Tenderloin and pat dry
- Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen
- Place in a Ziplock bag and refrigerate until sous vide water is ready
- Slice mushrooms thin (or thick)
- Finely chop Shallots
- Measure butter. water and mushroom sauce paste
- Measure rice and water
- Slice Tomato
First off, sous vide pork tenderloin is simply unbelievable. It is insanely tender and juicy. Then you add a soy sauce, garlic and lemon pepper marinade to the tenderloin and you have the perfect balance of salty and tangy. However, you can When finished, save the liquid from the bag and reduce by boiling in a large saucepan until it becomes a thick sauce.
Steps to serve Sous Vide Pork Tenderloin with Mushroom Sauce:
- Put tenderloin bag in the water and remove air, zip close and set timer
- Melt butter in a saute pan and add shallots
- When translucent, add muchrooms.
- Continue to cook gently unit the mushrooms are slightly colored, then set aside.
- Slice tomato and put on each plate
- Shortly before pork is ready, finish the sauce
- Mix in 1 cup hot water with 1 tsp mushroom base
- Remove 1/8 cup and mix with 1 Tbs of cornstarch.
- Pour the remaining stock into the mushrooms and bring to a simmer.
- Add the cornstarch mixture and stir to thicken, set aside
- Cook the rice.
- When it's ready, remove the pork and dry thoroughly
- Take a cast iron skillet set on high and add the oil
- When pan is HOT, add the pork and brown all over.
- Rest the pork for 10 minutes
- Slice, serve with sauce, rice and tomatos.
Add pork tenderloin medallions and cook for about three minutes on each side or until browned. Sprinkle the pork lightly with salt and pepper. In the skillet over medium heat, stir in the flour-and-broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed.
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