I’m loving my sous vide. It’s hard to describe the benefits of it because you have to taste it to believe it. Meat comes out much more tender than any other. It’s like every thing you cook turns out like filet mignon, without the price tag and with much more added flavor. This time I tried my garlic balsamic tenderloin and it didn’t disappoint.
If you don’t have a sous vide, I would finely chop the garlic and thyme, mix with salt, pepper and balsamic and coat tenderloin with mixture. Roast in preheated 425° for 30 minutes, allow to rest before slicing.
Ingredients
1 1 1/2 lb. pork tenderloin, trimmed over silver skin
2 Tbs. good balsamic vinegar (the thick, syrupy kind)
2 large garlic cloves sliced
4 sprigs thyme
Salt and pepper to taste
To sear you will need 3 Tbs. butter and hot pan
Place pork tenderloin in a resealable zipper plastic bag. Sprinkle with salt and pepper, drizzle with balsamic, toss in garlic slices, place thyme springs on top and seal bag.
There are YouTube videos galore, but I’ll briefly try to explain how to vacuum seal a bag without a machine. Have a large pot of water ready (will need for sous vide), after bag is full, seal it about halfway, submerge lowest portion of bag in pot, you will notice instantly that the weight of the water pushes out the air, start sealing bag as you continue to submerge until you are left with a just about an inch of bag not submerged, seal completely closed. I read about this a million times and never believed it until I tried it one time and was amazed!
Attach sous vide machine to pot and set to 140°. When it reaches temp place bagged pork tenderloin in and clamp top of bag to side of pot. This helps keep it across from the sous vide and stops is from floating around. Set timer to 2 hours.
When done remove from pot and heat up a cast iron pan on stovetop. You want it hot so that it sears the meat giving it color only. This only takes about 6 minutes once you place meat in. When hot, put in butter so it melts, then put in meat along with any juices from bag (they’ve cooked as well so don’t worry). Baste with melted butter and turn once or twice to ensure all sides are nicely browned. Remove to plate and cover loosely with foil. Allow to rest a good 10 minutes and slice. Serve with Roasted Onions and Red Potatoes and side of Zucchini Sticks with Sweet Heat.
Jersey Jules 