Sous vide pork medallion

pork med_Ssi

I’m trying to work up a recipe for a group of friends that are planning on a visit.  I want the dish to be impressive, but with little working time from me while they are here.  Thus a make ahead preparation is crucial.  So I decided to sous vide a pork tenderloin.

I cut it into medallions, and tied it with kitchen twine to keep it’s shape.  I marinaded it overnight with salt, pepper, thyme, apple cider, and maple syrup.  Then 3 hours before dinner I put it in a sous vide water bath set at 138F for 2-1/2 hours.  Meanwhile I made a yummy ‘salsa’ to put over top of red onion, garlic, parsley, maple syrup, and apple.. and I finished it with a teaspoon of butter.

Then I pulled the cooked pork from the food saver bag and took the twine off.  I rolled it in a harissa seasoning, then seared the edges in butter just to brown.  Then topped it with my apple mixture.

YUM!  I would definitely make again.  I loved the butter lusciousness of the apples with the tender juicy pork.  It was excellent.


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