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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sous vide pork tenderloin with mushroom sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sous Vide Pork Tenderloin with Mushroom Sauce is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Sous Vide Pork Tenderloin with Mushroom Sauce is something that I have loved my entire life. They’re nice and they look fantastic.

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

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