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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sous vide pork tenderloin with mushroom sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sous Vide Pork Tenderloin with Mushroom Sauce is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Sous Vide Pork Tenderloin with Mushroom Sauce is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have sous vide pork tenderloin with mushroom sauce using 21 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Sous Vide Pork Tenderloin with Mushroom Sauce:
  1. Get Pork Tenderloin
  2. Prepare Kosher Salt, Pepper, and Fennel Pollen
  3. Take Avacado Oil
  4. Get 'Instant' Brown Rice or what you like
  5. Make ready Several white button mushrooms your choice
  6. Prepare small Shallot
  7. Prepare Butter
  8. Make ready 'Better than Boullion' Mushroom sauce base
  9. Take water
  10. Take 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. Take Remove silver skin from Tenderloin and pat dry
  15. Prepare 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. Make ready mushrooms thin (or thick)
  18. Get Finely chop Shallots
  19. Make ready Measure butter. water and mushroom sauce paste
  20. Make ready Measure rice and water
  21. Take 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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