Sous Vide Pork Tenderloin

Ingrédients

• 1 1/2 - 2 pounds pork tenderloin (2 tenderloins)
• 1 1/2 tablespoons salt
• 1/4 cup maple syrup
• 1/2 teaspoon orange zest
• 1 teaspoon freshly squeezed orange juice
• 1 tablespoon dry sherry
• 2 garlic cloves (smashed)
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika

Préparation

1. 1

   Rub the salt all over the pork tenderloins and let them sit, uncovered, in the fridge overnight.

2. 2

   Heat a sous vide water bath to 134°F degrees for rare or medium-rare (see table above for more options).

3. 3

   Combine the remaining ingredients in a bowl and mix well to combine.

4. 4

   Place the pork in a vacuum sealable bag (or ziplock freezer bag if using the water displacement method above) and pour the liquid over the top.

5. 5

   Use the moist setting on the vacuum sealer to seal.

6. 6

   Place in the water bath and cook for 1-4 hours.

7. 7

   Remove the pork from the sous vide bag and reserve the bag juices in a small saucepan to make a pan sauce. Pat dry with paper towels for the surface of the pork is as dry as possible (this helps it sear faster).

8. 8

   Heat a cast iron skillet on high heat until almost smoking. Add 1 tablespoon of avocado oil (or any high smoke point oil).

9. 9

   Sear the pork tenderloins for 45-60 seconds per side, until a brown crust has formed (be very careful not to overcook here).

10. 10

    Simmer the reserved bag sauce in the saucepan about 5 minutes. If the sauce is too salty, you may need to add chicken stock to even it out.

11. 11

    Remove from the pan and let cool for 5 minutes. Slice and serve with reserved bag juice.