The Hacker's Sous Vide Cookbook: Restaurant-Quality Meals in 3 Easy Steps, Even if You Can't Boil Water by Isabelle Dauphin

Author:Isabelle Dauphin [Dauphin, Isabelle]
Language: eng
Format: mobi, epub
Published: 2020-11-16T16:00:00+00:00

Pork Tenderloin With Cherry Salsa

Servings: 6 - 8 | Prep time: 10 minutes | Cook time: 4 hours 30 minutes

Tender juicy pork is cooked to perfection when you sous vide this scrumptious cut of meat for the whole family.

Ingredients

1 lb. pork tenderloin, trimmed and clean of silver skin

3 sprigs thyme

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon white pepper

2 tablespoons butter

For the cherry salsa:

3 cups cherries, pitted and roughly chopped

1/2 cup red onion

2 tablespoons lemon juice

1 tablespoon balsamic vinegar

1 teaspoon honey

Directions

1. Preheat sous vide water bath to 145°F.

2. Place pork loin and seasoning in a vacuum bag and seal airtight.

3. Cook for 4 hours 30 minutes.

4. Prepare cherry salsa: add all ingredients to a food processor and process to desired consistency.

5. Remove pork loin from sous vide bath, slice pork loin into 1 inch thick medallions, and serve topped with a dollop of salsa.

Nutritional Info: Calories: 150, Sodium: 207 mg, Dietary Fiber: 0.8g, Fat: 5g, Carbs: 10.3g, Protein: 15.2g.

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