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

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Sous-Vide Pork Tenderloin with Apple Cider Horseradish Sauce

Sous-vide, perfect for entertaining
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Serves 4

Prep Time:
20 minutes

Cooking Time:
1-4 hours


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
Cholesterol 86 mg
Sodium 473 mg
Potassium 510 mg
Calcium 265 mg
Carbohydrate 52 g
Fibre 1 g

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