Recipe of Any-night-of-the-week Sous Vide Pork Tenderloin with Mushroom Sauce

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sous vide pork tenderloin with mushroom sauce. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Sous Vide Pork Tenderloin with Mushroom Sauce is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Sous Vide Pork Tenderloin with Mushroom Sauce is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sous vide pork tenderloin with mushroom sauce using 21 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Sous Vide Pork Tenderloin with Mushroom Sauce:

1. Make ready 8 oz Pork Tenderloin
2. Make ready Kosher Salt, Pepper, and Fennel Pollen
3. Get Avacado Oil
4. Take 1 cup 'Instant' Brown Rice or what you like
5. Prepare Several white button mushrooms your choice
6. Take 1 small Shallot
7. Get 1/2-1 Tbs Butter
8. Get 1 tsp 'Better than Boullion' Mushroom sauce base
9. Prepare 1 cup water
10. Make ready 1 Fresh Ripe Tomato
11. Take Prepare
12. Make ready Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes
13. Take About 3 1/2 hours before serving, start the unit
14. Prepare Remove silver skin from Tenderloin and pat dry
15. Make ready Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen
16. Take Place in a Ziplock bag and refrigerate until sous vide water is ready
17. Take Slice mushrooms thin (or thick)
18. Get Finely chop Shallots
19. Make ready Measure butter. water and mushroom sauce paste
20. Prepare Measure rice and water
21. Take Slice Tomato

Instructions to make Sous Vide Pork Tenderloin with Mushroom Sauce:

1. Put tenderloin bag in the water and remove air, zip close and set timer
2. Melt butter in a saute pan and add shallots
3. When translucent, add muchrooms.
4. Continue to cook gently unit the mushrooms are slightly colored, then set aside.
5. Slice tomato and put on each plate
6. Shortly before pork is ready, finish the sauce
7. Mix in 1 cup hot water with 1 tsp mushroom base
8. Remove 1/8 cup and mix with 1 Tbs of cornstarch.
9. Pour the remaining stock into the mushrooms and bring to a simmer.
10. Add the cornstarch mixture and stir to thicken, set aside
11. Cook the rice.
12. When it's ready, remove the pork and dry thoroughly
13. Take a cast iron skillet set on high and add the oil
14. When pan is HOT, add the pork and brown all over.
15. Rest the pork for 10 minutes
16. Slice, serve with sauce, rice and tomatos.

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