Sous Vide Pork Tenderloin with Mushroom Sauce


  1. 8 oz Pork Tenderloin
  2. Kosher Salt, Pepper, and Fennel Pollen
  3. Avacado Oil
  4. 1 cup 'Instant' Brown Rice or what you like
  5. Several white button mushrooms your choice
  6. 1 small Shallot
  7. 1/2-1 Tbs Butter
  8. 1 tsp 'Better than Boullion' Mushroom sauce base
  9. 1 cup water
  10. 1 Fresh Ripe Tomato
  11. Prepare
  12. Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes
  13. About 3 1/2 hours before serving, start the unit
  14. Remove silver skin from Tenderloin and pat dry
  15. Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen
  16. Place in a Ziplock bag and refrigerate until sous vide water is ready
  17. Slice mushrooms thin (or thick)
  18. Finely chop Shallots
  19. Measure butter. water and mushroom sauce paste
  20. Measure rice and water
  21. Slice Tomato


  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.

Source: Read Full Article