Sous Vide Pork Tenderloin with Tomato Cream and Onion Sauce
Delicious tomato cream and onion sauce served over succulent pork tenderloin slices.
This recipe for Sous Vide Pork Tenderloin with Tomato Cream and Onion Sauce is one of our favorites, and we are excited to feature it as the first post in our new Sous Vide series using our new immersion circulator by Sansaire.
We learned about Seattle-based Sansaire and sous vide cooking at the International Food Blogger’s Conference last year. We got our immersion circulator at the end of last year from Sansaire and have been studying, practicing, learning, and experimenting every chance we can get. Needless to say, the stove, oven, and the grill have been seeing a lot of down time this winter when it comes to cooking meat, lamb, chicken and fish. Based on everything we have tried and tasted so far, all the benefits they claim about sous vide cooking are totally true. Moist, tender, succulent and super tasty meat, pork, fish, chicken, venison and lamb consistently cooked to perfection. There is so much more that can be made as well like cooking “The Perfect Hard Boiled Egg”.
We have found that sous vide is an awesome method for cooking pork tenderloin. The result is amazing. How good you ask? Well, let’s just say that this is our third pork tenderloin cooked in the past month. Another bonus is that pork tenderloin is super affordable. Gone are the days of overcooked and dry pork! This recipe can easily be made using traditional methods of cooking pork tenderloin if you don’t have an immersion circulator, so don’t let that hold you back.
The tomato cream and onion sauce complemented the pork tenderloin so well. The sauce also goes well with white fish, shellfish, and lamb. Supposedly, it goes well with Salmon too, but we can’t endorse that yet without trying it first. We can say that the sauce is so good you can even eat it on its own, and that should say a lot. For this recipe, we served it with cauliflower puree. Enjoy!
Sous Vide Pork Tenderloin with Tomato Cream Sauce
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 2 to 4 hours, depending on desired doneness
Total Time: 2 to 4 hours, depending on desired doneness
Delicious tomato cream sauce served over succulent pork tenderloin slices.
1 1/2 pound pork tenderloin, divided into 2 (12 ounce ) or 4 6 ounce portions
2 tablespoons of unsalted butter
1 medium onion, finely diced
1 garlic clove, minced
1/2 cup heavy cream
1 can diced tomatoes, drained
1 1/2 tablespoons lemon juice (1/2 a lemon)
Salt and pepper to taste
Sous Vide Tenderloin:
1. Vacuum seal each piece pork tenderloin into a separate pouch.
2. Preheat a water bath using your sous vide immersion circulator to 140°F (60°F) for medium or 130°F (55°C) for medium rare.
3. Once the water has reached the desired temperature, put the sealed pouches of tenderloin in and cook for 2-3 hours at 140°F (60°F) or for 3-4 hours at 130°F (55°C).
4. Just before the tenderloin is done, preheat 1-2 tablespoons of oil in a cast iron skillet to a temperature high enough to quickly sear the meat.
5. Remove the tenderloin from the water bath and pouches. Dry off with paper towels, brush on a little oil, then sear all sides (approx. 1-2 minutes per side).
6. Set aside and reduce heat to medium.
Tomato Cream Sauce:
1. In the same pan that you seared the tenderloin, add 2 tablespoons of butter over medium heat.
2. Once the butter has melted, add the onion and cook, stirring frequently, for 5-7 minutes until translucent.
3. Stir in the garlic and cook for another minute.
4. Stir in the heavy cream and bring to a boil.
5. Add the tomatoes and lemon juice and return to a boil.
6. Reduce the heat to low and season with salt and pepper.
7. Spoon the warm sauce over 1/2 to 3/4 inch thick tenderloin slices and serve.
Sous Vide temperatures and times for pork tenderloin outlined in sous vide for the home cook
Recipe inspired from sous vide for the home cook by Douglas E. Baldwin