Sous Vide Pork Tenderloin with Cherry Chutney

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Prep Time: 30 minutes
Cook Time: 70 minutes
Servings: 4

Chinese five-spice offers inimitable flavor to pork tenderloin, a lean cut that takes well to sous vide cooking since it won’t dry out, as it can during some higher-heat cooking methods. Spiced cherry chutney offers a fruity complement to the meat. Serve the pork with mashed potatoes or a potato and celery root puree.

Ingredients:

  • 1 pork tenderloin, about 1 3/4 lb. (875 g)
  • Kosher salt and freshly ground pepper
  • 1 tsp. five-spice powder


For the chutney:

  • 1 Tbs. extra-virgin olive oil
  • 1 shallot, minced
  • 1 cup (6 oz./185 g) dried cherries, soaked in water for 30 minutes then drained
  • 1/3 cup (3 fl. oz./80 ml) cider vinegar
  • 1/3 cup (3 fl. oz./80 ml) red wine vinegar
  • 2 Tbs. yellow mustard seeds
  • 1/4 tsp. ground nutmeg
  • Pinch of ground cloves
  • 3 Tbs. firmly packed light brown sugar, plus more to taste (optional)
  • Kosher salt and freshly ground pepper

  • 2 Tbs. extra-virgin olive oil
  • Fresh celery leaves for garnish
  • Flaky sea salt for sprinkling

Directions:

Prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 130°F (54°C) for medium-rare, 145°F (63°C) for medium or 160°F (71°C) for well done.

Season the pork generously with salt and pepper, then rub on all sides with the five-spice powder. Place the pork in a vacuum bag and vacuum seal closed.

When the water reaches the desired temperature, lower the bag into the water bath and clip the top of the bag to the side of the water basin. Cook for at least 1 hour and up to 4 hours.

Meanwhile, make the chutney: In a sauté pan over medium heat, warm the olive oil. Add the shallot and cook, stirring, until tender, about 2 minutes. Stir in the cherries. Add both vinegars and cook, stirring often, until the cherries are tender, about 5 minutes. Stir in the mustard seeds, nutmeg, cloves and brown sugar. Cook until the liquid is reduced to a syrupy glaze, about 10 minutes. Remove from the heat. Season to taste with salt, pepper and more sugar if needed. Let cool.

When the pork is ready, remove the bag from the water bath, transfer the pork to a plate, and pat dry. In a large fry pan over medium-high heat, warm the olive oil. Add the tenderloin and sear on all sides until golden brown, about 2 minutes per side. Transfer to a cutting board, tent with aluminum foil and let rest for 10 minutes.

Slice the pork against the grain and divide the slices among individual plates. Top with the chutney and celery leaves, sprinkly lightly with sea salt and serve. Serves 4.

Adapted from Williams Sonoma The Sous Vide Cookbook (Weldon Owen 2017)

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