Sous Vide Pork Tenderloin with Mushroom Sauce
Sous Vide Pork Tenderloin with Mushroom Sauce

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.

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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:
  1. Get 8 oz Pork Tenderloin
  2. Prepare Kosher Salt, Pepper, and Fennel Pollen
  3. Get Avacado Oil
  4. Take 1 cup 'Instant' Brown Rice or what you like
  5. Prepare Several white button mushrooms your choice
  6. Make ready 1 small Shallot
  7. Get 1/2-1 Tbs Butter
  8. Get 1 tsp 'Better than Boullion' Mushroom sauce base
  9. Make ready 1 cup water
  10. Make ready 1 Fresh Ripe Tomato
  11. Get Prepare
  12. Make ready Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes
  13. Get About 3 1/2 hours before serving, start the unit
  14. Make ready Remove silver skin from Tenderloin and pat dry
  15. Make ready Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen
  16. Prepare Place in a Ziplock bag and refrigerate until sous vide water is ready
  17. Prepare Slice mushrooms thin (or thick)
  18. Prepare Finely chop Shallots
  19. Get Measure butter. water and mushroom sauce paste
  20. Get Measure rice and water
  21. Make ready Slice Tomato
Instructions to make Sous Vide Pork Tenderloin with Mushroom Sauce:
  1. Put tenderloin bag in the water and remove air, zip close and set timer
  2. Melt butter in a saute pan and add shallots
  3. When translucent, add muchrooms.
  4. Continue to cook gently unit the mushrooms are slightly colored, then set aside.
  5. Slice tomato and put on each plate
  6. Shortly before pork is ready, finish the sauce
  7. Mix in 1 cup hot water with 1 tsp mushroom base
  8. Remove 1/8 cup and mix with 1 Tbs of cornstarch.
  9. Pour the remaining stock into the mushrooms and bring to a simmer.
  10. Add the cornstarch mixture and stir to thicken, set aside
  11. Cook the rice.
  12. When it's ready, remove the pork and dry thoroughly
  13. Take a cast iron skillet set on high and add the oil
  14. When pan is HOT, add the pork and brown all over.
  15. Rest the pork for 10 minutes
  16. Slice, serve with sauce, rice and tomatos.

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