Wednesday, March 23, 2011

Sous Vide Pork Tenderloin with Shallot-Apple Confit

Sous Vide Pork Tenderloin with Shallot-Apple Confit
This sous vide recipe combines pork tenderloin with a shallot-apple confit, in which the shallots are sauteed in rendered bacon fat, and then doused with sweet apple cider and a touch of sherry vinegar. The sauce is reduced until the shallots are tender and flavorful, perfectly complimenting the delicate pork.

If you don't yet own a Sous Vide Supreme, the sous vide machine for the home cook, then this recipe may be made conventionally by searing pork and then roasting it in the oven to preferred doneness. Finish it with the sauce.

Serve with Salt-Crusted Baby Potatoes and Kale with Currants & Pine Nuts

Sous Vide Pork Tenderloin with Shallot-Apple Confit
Serves 4 people
Prep time: about 30 minutes; Sous Vide cooking time: 2-3 hours
dairy-free, gluten-free
Print Recipe

2 pork tenderloins (about 1.5 pounds), cut into four even portions
2 tablespoons extra virgin olive oil, refrigerated or frozen until solid (for vacuum sealing)
2 tablespoons grapeseed oil for searing
salt and freshly ground pepper

shallot-apple confit
2 tablespoons rendered bacon fat
4 shallots, finely chopped
1/4 cup apple cider
1 tablespoon sherry vinegar

Fill the Sous Vide Supreme with water and preheat to 140 degrees.

Meanwhile, sprinkle the pork tenderloin with salt and freshly ground pepper. Vacuum seal each of the four pieces into its own bag with a quarter of the solid olive oil (this will prevent it from being sucked out of the bag).

Once the Sous Vide Supreme has reached 140 degrees (hint -- filling it up with hot water will help it heat up faster), place the pork tenderloin bags into the water bath making sure that the meat is submerged and that the bags are not touching.

Cook in the Sous Vide Supreme for two to three hours (for one inch thick -- longer cooking time is needed for thicker cuts of meat -- see the temperature chart that comes with the Sous Vide Supreme).

When at least two hours have passed, remove the pork tenderloin bags from the Sous Vide Supreme and cut open them open. Remove the pork tenderloin pieces and pat them dry. In a saute pan, heat the grapeseed oil over medium-high heat. Quickly, sear the pork tenderloin on all until nicely caramelized (about 1-2 minutes per side). Remove from the pan and allow to rest for 5 minutes before slicing.

Meanwhile, make the Shallot-Apple Confit by heating the bacon fat over medium heat. Add the shallots and saute until tender and beginning to caramelize. Then, add the apple cider and the sherry vinegar, cooking until reduced and the consistency has thickened into a sauce.

To plate, slice the pork tenderloin and lay out on a plate. Spoon the Shallot-Apple Confit on top of the slices. Enjoy!

Source for Ingredients
organic pork tenderloin, organic apple cider, and sherry vinegar from Whole Foods

extra virgin olive oil and grapeseed oil from Trader Joe's

organic shallots from the West Hollywood Farmers Market

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