@swedishmike posted: My first recipe for cooking Sous Vide, Pork Tenderloin with Mrs H.S. Ball’s Creamy Sauce: @sousvidesupreme
Some of you that follow me on Twitter have probably already cottoned on to the fact that the newest weapon in my arsenal is a Sous Vide machine. For those of you that don’t know what that is, have a look here.
I’m fully aware that this is not the most common piece of kit, yet, but I will still be posting some recipes for it every now and then. I believe that there’s always a bit of inspiration to be gained from a recipe, even if you don’t have the specialist kit associated with it. For example, this recipe can very easily be adapted to oven roast the tenderloin instead of cooking it sous vide.
The tenderloin came out beautifully, but the real star in this recipe is the chutney sauce. It is to this recipe what Slash’s guitar was to Axl’s voice. Them two together made it rock, hard. This sauce is probably going to be one of the best studio guitarists in my toolbox. It is very simple to make but it adds quite a lot to a dish. I can’t wait to try it on some BBQ’d food as well.
To finish off before I head over to the recipe I just want to say that this Sous Vide machine is probably the most exciting piece of kit I’ve had to play with in a long time. It has really forced me to think in new ways about how to cook, and sauce, my food. I’m really looking forward to playing with it as time progresses. Hopefully you won’t become too tired of my recipes for it. If you do – please post a comment, send me an email or Tweet me and I’ll try and adjust what I post. Deal?
Oh, and if you wonder what Mrs H.S. Ball’s Chutney is, it is a South African chutney that I personally think tastes ace. If you can’t find it – replace with mango chutney instead.
Enough chatting, time to look at the recipe.
Ingredients (serves 4)
1 Pork tenderloin, about 600g
2 sage leafs
2 tbsp butter
Mrs H.S. Ball’s Creamy Sauce
100 ml Mrs H.S. Ball’s Chutney
1 tbsp white wine vinegar
100 ml olive oil
50 ml cream
1/2 red onion , finely diced
100 ml flat leaf parsley, chopped
Pre-heat the Sous Vide to 60c/140F.
Cut the tenderloin in two, make a pocket in each and put a sage leaf into the pocket. Season the tenderloins. Pop each tenderloin together with a tablespoon of butter into their own vacuum bag and seal. Cook the tenderloins in the Sous Vide for 2 hours.
To make the sauce mix the chutney with the white wine vinegar in a bowl. Slowly pour in the olive oil as you are whisking (KitchenAid or electric whisk is a bonus here). As you are doing this the mixture should thicken up. Add the cream, parsley and onion. Season to taste.
When the tenderloin has finished cooking remove it from the sous vide and cut open the vacuum pouches. Wipe dry with kitchen towel and remove the sage leafs. Heat the rapeseed oil in a frying pan on a very high heat until the oil starts smoking. Quickly fry the tenderloins on all sides (beware splatter) until nicely browned, but not for too long so they start drying out.
Remove from the pan, slice into the thickness you want. Serve with the sauce and rice, potato wedges or whatever takes your fancy.