Tonight’s dinner uses sous vide to easily cook a pork tenderloin to juicy tenderness that is difficult to do with roasting. By now you know the drill – season the meat, place into a vacuum bag, vacuum seal with a sealer or use the immersion technique, drop into a water bath at a specific temperature for a set amount of time, then finish with a sear when that time has elapsed. One of the aspects of this method of cooking I really like is the free time you gain while the dish cooks in the water bath. The results of preparing this meal using sous vide speak for themselves as I mentioned above. This sous vide twist on the popular German schweinebraten is a fabulous way to prepare this dish compared to the traditional method, especially when using pork tenderloin for portion control. Give it a try and you will agree this is a great way to prepare this dish!

Prepare the water bath to 145 degrees F. In a small bowl, mix the spices, brown sugar, and vinegar together to make a paste. Fold the top edge of the vacuum seal pouch down to avoid getting the paste on the seal area. Place the meat into the pouch and spoon the paste over and around the meat.  Spread the paste to coat the meat before pressing as much air out of the pouch as possible. Vacuum seal the pouch and place into the water bath.

Cook in the bath from 1 to 4 hours. When ready to finish, remove the pouch from the water bath. Open and remove the tenderloin, reserving the liquid. Pat the tenderloin dry and brown it either in a hot skillet, under a broiler, on a grill, or with a torch. While the tenderloin rests, whisk the flour and bouillon/stock together. Add the reserved juices to a small pan over Medium heat. As the juices begin to simmer, slowly whisk the flour mixture into it. Add the mustard and whisk regularly until the gravy thickens. Serve over the sliced schweinebraten.

Enjoy!

I served this delicious pork dish with braised sweet and sour red cabbage and boiled jewel potatoes with whipped butter.