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.