Vietnamese Pork Tenderloin (Sous Vide)
March 7th, 2022
This Recipe creates 6 servings
Prep Time: 24 hours
Cook Time: 04 hours 30 minutes
Pork Tenderloin is not the same as Pork Loin. The Tenderloin is a tender cut of meat, taken from the lower back of the pig. The Sous Vide will produce a juicy roast. Marinading the Tenderloin, then slathering with a finishing sauce will produce a flavorful roast.
Ingredients:
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1.5 to 2 pounds Pork Tenderloin
Marinade
3 Tablespoon Olive Oil
2 T Soy Sauce (low sodium is fine)
1 Tablespoon Fish Sauce
2 Teaspoon Ginger, shredded
1 Teaspoon Garlic Powder
1/2 Teaspoon Srirachi Paste
2 Tablespoon chopped fresh cilantro
1 Tablespoon Tamarind Paste
2 Tablespoons Dried Shitake Mushroom, finely chopped
Additional Ingredients for Finishing Sauce
1 Large Lime, juiced
1/4 Cup Pineapple Juice
2 Garlic Cloves, minced
1/2 Teaspoon Cornstarch
2 Tablespoons Fresh Cilantro, finely chopped.
Directions:
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Place the Pork Tenderloin into a Sous Vide bag, in a single layer.
Mix the Marinade and add it to the bag.
Vacuum out all the air and seal the bag.
Marinade in the refrigerator for 24 hours.
Refrigerate up to 5 additional days or freeze up to 6 months.
Sous Vide at 143° F for 3.5 hours (4 hours if frozen).
Remove the bag from the Sous Vide.
The unopened bag can be refrigerated up to 4 weeks or frozen up to 6 months.
Open the bag and reserve the liquid (Au Jus).
Add the Lime Juice and minced Garlic to the Au Jus.
In a separate container, mix 2 Tablespoons of water with the Corn Starch until fully integrated into a thick Slurry.
Add the Slurry to the Au Jus and mix well. Heat briefly in s saute pan or microwave until the Sauce begins to thicken.
Sear the Tenderloin for 2 minutes on each side.
Cut the Tenderloin into thin slices.
Serve the sliced Tenderloin over a bed of rice or noodles.
Drizzle with Finishing Sauce and sprinkle with Cilantro.
