Sous-vide, perfect for entertaining
   
Recipes

Delicious Ontario Pork Recipes

Sous-Vide Pork Tenderloin with Apple Cider Horseradish Sauce

Sous-vide, perfect for entertaining
Rate this article:
No rating
  482
Print

Yield:
Serves 4

Prep 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

Get the Latest Recipes

To get the latest recipes delivered to your inbox, sign up for our monthly newsletter.

Sign up to our newsletter

Sign up to our newsletter

Ontario Pork

About Us

Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.

Latest Recipes

To get the latest recipes delivered to your inbox, sign up for our monthly newsletter.

Get the Latest Recipes

Sign up for our monthly newsletter.

Connect With Us

Learn more about our industry and stay in touch via our news articles and other resources found on one of our audience specific websites, and follow us on our social channels.

Terms Of Use | Privacy Statement | Copyright © 2019 Ontario Pork. All rights reserved.
Login | | Website by WebmontonMedia