Home Cooked

Sous vide pork tenderloin @55.5C

Sous vide pork tenderloin brine

(from Ad Hoc at Home)

3 T honey

6 bay leaves

2 fresh rosemary spring

1/4 oz fresh thyme sprigs

1 oz fresh flat leaf parsley sprigs

6 cloves garlic, crushed with the skin left on

1 T black peppercorns

1/2 c kosher salt

4 c water

I used a modified Ad Hoc brine, by modified, I really mean I only used whatever I could find at home. I left it in the brine for about 5 hours, before thoroughly rinsing off the brine. For those of you getting over salted meat whenever you do a brine, it could be beause you’re not washing off your brine properly. I rinse the meat under running water for a good 3-4 mins, then soak it in water for an additional 10 mins, with two water changes

Post Sous vide

Method: The tenderloin is rolled up with a few sprigs of rosemary, a few turns from the pepper grinder, wrapped in clingfilm(to maintain shape), then sous vide and dropped into a water bath at 55.5C for 4 hours. It gets pulled out of the bath and cut open,any juices are reserved, the tenderloin is wiped dry with paper towels and put into the freezer for about 20 mins.

While the tenderloin is chilling out, heat some canola oil and fry some rosemary leaves till crisp, make sure they do not burn or they will taste incredibly bitter, throw in a handful of pine nuts as well, this not only roasts the nuts, it infuses the oil with a subtle nuttiness and rosemary aroma. Remove the crisp rosemary and toasted pine nuts, reserve.

Turn the heat up to high, pull out the tenderloin from the freezer and wipe the surface once again, sear the tenderloin in the hot rosemary-pine nut oil, continuously baste the tenderloin, the oil should sizzle over the exterior of the meat as you baste it

Create a basic balsamic vinaigrette, squeeze in some mustard and whisk in the reserved pork juices from the sous vide bag, dress a over greens and cut up peaches

Cupid shot a pig and a peach tree on valentines day

Pros: The pork tenderloin retained a lot of juiciness, 55C is a very nice temperature for a tenderloin(the 0.5C is just a food safety precaution, even though my immersion circulator seems to be fairly accurate), and a nice temperature for most tender cuts of meat including beef. Needless to say it was tender as well. The brine seasoned the meat nicely an there was no need to re-season before sous vide. The effort taken to dry out the exterior of the meat and baste it with smoking hot oil gave the tenderloin a really nice, slightly crisp crust.

Cons: None that I can think of really, I used a non stick pan which didn’t get as hot as I would have liked, but I just bought a cast iron skillet so I’ll be trying that next time.

Thoughts: Pork and peach are a match made in heaven, the sweetness and freshness of the peach balances out the rich meatiness of the pork. Mustard and pork are another classic combination and the spiciness from the mustard made the vinaigrette ‘livelier’. I think freezing the meat definitely gave the meat a nicer sear and overall crust(credit to Americas test kitchen), I will be incorporating it into my workflow for tender meats. It might have been better with a sauce, but to be honest I don’t think it needed one

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