Sous-Vide Pork Tenderloin with Apple Cider Horseradish Sauce | Ontario Pork Recipes
   

Ontario Pork Blog

31 October 2019

Sous-vide, perfect for entertaining

Sous-Vide Pork Tenderloin with Apple Cider Horseradish Sauce

Sous-vide, perfect for entertaining

Louisa Clements

Louisa Clements is a professional recipe developer, writer, photographer and food enthusiast behind the Canadian food blog Living Lou. She is passionate about leading a healthy lifestyle and creates simple, fresh and flavourful recipes to inspire others.

Living Lou was chosen as Hill & Knowlton's top ten food blogs to follow as well as Jamie Oliver’s Food Revolution Blog of the month. Louisa has appeared on national television and written for multiple media outlets including Chatelaine.com, Cityline.ca, TheKit.ca, and The College Prepster and creates recipe for a number of Canadian brands.


Sous-vide cooking has really taken over in the kitchens of home cooks. What was once a clunky tool, mostly used in restaurant kitchens for cooking large batches, has now found its way in the kitchens of modern foodies. Sous-vide cooking is known for its precision, which is especially important when cooking things like pork. 

Sous-vide is also the perfect technique for entertaining. Most of the prep is done ahead of time, all that’s required is a quick sear before serving the most succulent and juicy pork tenderloin. 

This is the perfect holiday dish to serve for friends and family this holiday season. With a simple apple cider horseradish pan sauce, not only is it an impressive dish to bring to the table, but it’s also deceivingly simple--and you’ll never have to worry about overcooking pork tenderloin again! 

 

 

TRY THIS TASTY TECHNIQUE: Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it in a warm water bath. This technique produces impossibly tender, juicy and flavourful meat.

 


Yield: Serves 4
Preparation Time: 20 minutes
Cooking Time: 1-4 hours

 

Ingredients:

For pork tenderloin: 
1 Ontario pork tenderloin 
1/2 tsp (2 ml) salt 
2 cloves garlic, smashed
5 sprigs fresh thyme
Freshly cracked pepper, to taste 
1 tbsp (15 ml) canola oil

For sauce: 
3 tbsp (45 ml) salted butter, divided
1 shallot, thinly sliced
2 cloves garlic, smashed
¾ cup (177 ml) white wine
½ cup (125 ml) fresh apple cider 
5 sprigs fresh thyme 
1 tsp (5 ml) grainy Dijon mustard
½ tsp (2 ml) horseradish

 

Cooking Instructions:

  1. Using a sous vide cooker, preheat water bath to 130⁰ F/54⁰ C, for a medium-rare pork tenderloin.
  2. Season pork with salt and pepper, place in sous vide bag along with thyme and garlic. Seal bag and place in water bath for 1-4 hours. 
  3. To finish: Remove pork from water bath and bag — discard all aromatics and liquid from the bag. Carefully pat pork dry with paper towels. Preheat a cast iron skillet over medium-high heat, add canola oil until lightly smoking. Sear pork in skillet, turning occasionally until browned on all sides, about 4-5 minutes. Remove from pan and let rest while you make the sauce. 
  4. For the sauce, turn heat down to low and add 2 tbsp of butter along with shallots and garlic. Sauté until lightly golden and very aromatic, stirring frequently with a wooden spoon, about 2 minutes. Stir in white wine and cook another 2-3 minutes.
  5. Add apple cider and fresh thyme, cook, simmering and stirring frequently, for another 5 minutes until the sauce has thickened slightly. 
  6. Stir in Dijon mustard and horseradish, cook until thickened, about 1-2 minutes.
  7. Add butter and swirl in pan to emulsify — the sauce will be thickened and glossy. Enjoy immediately. 


    TRY THIS TASTY TECHNIQUE: Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it in a warm water bath. This technique produces impossibly tender, juicy and flavourful meat.
 

Nutrition Facts per 1 serving (1/4 of recipe): 488 calories | 25 g protein | 16 g fat (7 g saturated fat; 86 mg cholesterol) | 52 g carbohydrate (1 g fibre; 40 g sugars; 15 g added sugars) | 265 mg Calcium | 473 mg sodium | 510 mg potassium

Nutritional Information
Sous-Vide Pork Tenderloin with Apple Cider Horseradish Sauce
1 serving (1/4 of recipe)
Protein 25 g
Calories 488
Sugar 40 g
Fat 16 g
  Saturated 7 g
  Monounsaturated
  Polyunsaturated
Cholesterol 86 mg
Sodium 473 mg
Potassium 510 mg
Calcium 265 mg
Carbohydrate 52 g
Fibre 1 g
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