Sous Vide Spicy Thai Pork Tenderloin
Servings 4 people
Equipment
- 1 Sous Vide Machine
- 1 Large Pot
- 1 Large Skillet
Ingredients
- 1 1/2 lb Pork Tenderloin
- 1/3 cup Shallots — thinly sliced
- 1/3 cup Cilantro — leaves and stems roughly chopped
- 6 cloves Garlic — peeled and smashed
- 3 tbsp Mirin Sauce
- 3 tbsp Low Sodium Soy Sauce
- 3 tbsp Grapeseed Oil
- 1 tsp Ginger –grated
- 1 tsp Fish Sauce
- 1 Jalapeño — seeded and minced
Instructions
- Remove silver skin and trim excess fat from pork tenderloin. Place pork tenderloin in a sealable bag.
- Set Sous Vide to 140F.
- Place all of the other ingredients in a blender and puree until smooth.
- Place bag in sous vide pot and cook at least 3 hours and up to 6 hours.
- Preheat skillet to high heat. Remove the pork tenderloin from sous vide bag and pat dry. Keep the liquid in the bag.
- Pour liquid from sous vide bag into a small sauce pan and bring to a boil. Reduce by half.
- Brush pork tenderloin with the reduced liquid and sear on the first side for 1 minute. Brush reduced liquid on the next side and sear for 30 to 60 seconds. Continue on each side until every side has been seared.
- Slice into 1 inch rounds.