Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sous vide pork tenderloin with mushroom sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sous Vide Pork Tenderloin with Mushroom Sauce is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Sous Vide Pork Tenderloin with Mushroom Sauce is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Get 8 oz Pork Tenderloin
- Prepare Kosher Salt, Pepper, and Fennel Pollen
- Get Avacado Oil
- Take 1 cup 'Instant' Brown Rice or what you like
- Prepare Several white button mushrooms your choice
- Make ready 1 small Shallot
- Get 1/2-1 Tbs Butter
- Get 1 tsp 'Better than Boullion' Mushroom sauce base
- Make ready 1 cup water
- Make ready 1 Fresh Ripe Tomato
- Get Prepare
- Make ready Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes
- Get About 3 1/2 hours before serving, start the unit
- Make ready Remove silver skin from Tenderloin and pat dry
- Make ready Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen
- Prepare Place in a Ziplock bag and refrigerate until sous vide water is ready
- Prepare Slice mushrooms thin (or thick)
- Prepare Finely chop Shallots
- Get Measure butter. water and mushroom sauce paste
- Get Measure rice and water
- Make ready Slice 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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