Sous Vide Pork Tenderloin with Mushroom Sauce.
Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sous vide pork tenderloin with mushroom sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sous Vide Pork Tenderloin with Mushroom Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Sous Vide Pork Tenderloin with Mushroom Sauce is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sous vide pork tenderloin with mushroom sauce using 21 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Sous Vide Pork Tenderloin with Mushroom Sauce:
- Make ready 8 oz of Pork Tenderloin.
- Make ready of Kosher Salt, Pepper, and Fennel Pollen.
- Take of Avacado Oil.
- Prepare 1 cup of 'Instant' Brown Rice or what you like.
- Prepare of Several white button mushrooms your choice.
- Take 1 of small Shallot.
- Take 1/2-1 Tbs of Butter.
- Make ready 1 tsp of 'Better than Boullion' Mushroom sauce base.
- Prepare 1 cup of water.
- Make ready 1 of Fresh Ripe Tomato.
- Get of Prepare.
- Take of Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes.
- Make ready of About 3 1/2 hours before serving, start the unit.
- Take of Remove silver skin from Tenderloin and pat dry.
- Take of Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen.
- Make ready of Place in a Ziplock bag and refrigerate until sous vide water is ready.
- Prepare Slice of mushrooms thin (or thick).
- Get of Finely chop Shallots.
- Prepare of Measure butter. water and mushroom sauce paste.
- Prepare of Measure rice and water.
- Prepare Slice of Tomato.
Instructions to make Sous Vide Pork Tenderloin with Mushroom Sauce:
- Put tenderloin bag in the water and remove air, zip close and set timer.
- Melt butter in a saute pan and add shallots.
- When translucent, add muchrooms..
- Continue to cook gently unit the mushrooms are slightly colored, then set aside..
- Slice tomato and put on each plate.
- Shortly before pork is ready, finish the sauce.
- Mix in 1 cup hot water with 1 tsp mushroom base.
- Remove 1/8 cup and mix with 1 Tbs of cornstarch..
- Pour the remaining stock into the mushrooms and bring to a simmer..
- Add the cornstarch mixture and stir to thicken, set aside.
- Cook the rice..
- When it's ready, remove the pork and dry thoroughly.
- Take a cast iron skillet set on high and add the oil.
- When pan is HOT, add the pork and brown all over..
- Rest the pork for 10 minutes.
- Slice, serve with sauce, rice and tomatos..
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