How to Prepare Homemade Sous Vide Pork Tenderloin with Cherry Sauce
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Many things affect the quality of taste from Sous Vide Pork Tenderloin with Cherry Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sous Vide Pork Tenderloin with Cherry Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sous Vide Pork Tenderloin with Cherry Sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sous Vide Pork Tenderloin with Cherry Sauce estimated approx 2-3 hours total.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Sous Vide Pork Tenderloin with Cherry Sauce using 13 ingredients and 9 steps. Here is how you cook it.
Simple recipe for pork tenderloin. You can cook the Tenderloin how ever you wish, we prefer Sous Vide method
Ingredients and spices that need to be Make ready to make Sous Vide Pork Tenderloin with Cherry Sauce:
- Sous Vide setup
- 8 oz Pork Tenderloin
- Salt and Pepper for seasoning pork
- 1 Tbs Peanut oil
- 2 tsp butter
- The Sauce:
- 1-2 teaspoons butter
- 1 small shallot finely chopped
- 1/2 teaspoon dried Thyme
- 1/2 cup dry red wine
- 1/4 teaspoon black pepper
- 1 teaspoon Better Than Boullion dissolved in 1 cup hot water
- 1/3 cup cherry preserves
Instructions to make Sous Vide Pork Tenderloin with Cherry Sauce
- Lightly salt and pepper the pork and refrigerate for 1/2 hour or more.
- Cook the pork either sous vide or how you like.
- If sous vide, dry the pork and put the oil in a pan, bring to medium-high heat then add the butter.
Brown the pork on all sides. - Remove the pork, cover with foil and rest while you make the sauce.
- While the pork is resting, melt butter. Add the shallots and cook until transparent.
- Add the wine, pepper, and Thyme and cook until almost evaporated.
- Add the stock and preserves and cook until reduced to 1/2 cup or less.
- Slice the pork into medalions, pour over sauce and serve with rice and vegetables you like.
- Goes good with a semi-dry Red wine.
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