{"id":384,"date":"2025-01-02T21:09:32","date_gmt":"2025-01-02T21:09:32","guid":{"rendered":"http:\/\/18.234.64.53\/?page_id=384"},"modified":"2025-01-02T21:09:32","modified_gmt":"2025-01-02T21:09:32","slug":"sous-vide-spicy-thai-pork-tenderloin","status":"publish","type":"page","link":"https:\/\/www.chitty.io\/index.php\/sous-vide-spicy-thai-pork-tenderloin\/","title":{"rendered":"Sous Vide Spicy Thai Pork Tenderloin"},"content":{"rendered":"
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Sous Vide Spicy Thai Pork Tenderloin<\/h2>\n\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>Thai<\/span><\/div>
Keyword <\/span>pork tenderloin, Sous Vide, Thai<\/span><\/div><\/div>\n
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Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>6 hours<\/span><\/span> hours<\/span> 10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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Servings <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Sous Vide Machine<\/div><\/li>
  • 1 Large Pot<\/div><\/li>
  • 1 Large Skillet<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 1 1\/2<\/span> lb<\/span> Pork Tenderloin<\/span><\/li>
    • 1\/3<\/span> cup<\/span> Shallots<\/span> — thinly sliced<\/span><\/li>
    • 1\/3<\/span> cup<\/span> Cilantro<\/span> — leaves and stems roughly chopped<\/span><\/li>
    • 6<\/span> cloves<\/span> Garlic<\/span> — peeled and smashed<\/span><\/li>
    • 3<\/span> tbsp<\/span> Mirin Sauce<\/span><\/li>
    • 3<\/span> tbsp<\/span> Low Sodium Soy Sauce<\/span><\/li>
    • 3<\/span> tbsp<\/span> Grapeseed Oil<\/span><\/li>
    • 1<\/span> tsp<\/span> Ginger<\/span> –grated<\/span><\/li>
    • 1<\/span> tsp<\/span> Fish Sauce<\/span><\/li>
    • 1<\/span> Jalape\u00f1o<\/span> — seeded and minced<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Remove silver skin and trim excess fat from pork tenderloin. Place pork tenderloin in a sealable bag.<\/span><\/div><\/li>
      • Set Sous Vide to 140F.<\/span><\/div><\/li>
      • Place all of the other ingredients in a blender and puree until smooth.<\/span><\/div><\/li>
      • Place bag in sous vide pot and cook at least 3 hours and up to 6 hours.<\/span><\/div><\/li>
      • Preheat skillet to high heat. Remove the pork tenderloin from sous vide bag and pat dry. Keep the liquid in the bag.<\/span><\/div><\/li>
      • Pour liquid from sous vide bag into a small sauce pan and bring to a boil. Reduce by half.<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • Slice into 1 inch rounds.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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