Sous Vide Pork Tenderloin
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Schweinebraten
  • 1 pork tenderloin, halved (approximately 1 lb)
  • 1½ tbsp Schweinebraten spices (I use Edora Schweinebraten spices)
  • 1 tsp dark brown sugar
  • ¼ cup apple cider vinegar
Gravy
  • ¾ - 1 cup pork bouillon or chicken stock
  • 1 tbsp all-purpose flour
  • 1 tbsp stone ground mustard
  • salt and pepper to taste
Instructions
  1. Prepare the water bath to 145 degrees F.
  2. In a small bowl, mix the spices, brown sugar, and vinegar together to make a paste.
  3. Fold the top edge of the vacuum seal pouch down to avoid getting the paste on the seal area.
  4. Place the meat into the pouch and spoon the paste over and around the meat.
  5. Spread the paste to coat the meat before pressing as much air out of the pouch as possible.
  6. Vacuum seal the pouch and place into the water bath.
  7. Cook in the bath from 1 to 4 hours.
  8. When ready to finish, remove the pouch from the water bath.
  9. Open and remove the tenderloin, reserving the liquid.
  10. Pat the tenderloin dry and brown it either in a hot skillet, under a broiler, on a grill, or with a torch.
  11. While the tenderloin rests, whisk the flour and bouillon/stock together.
  12. Add the reserved juices to a small pan over Medium heat.
  13. As the juices begin to simmer, slowly whisk the flour mixture into it.
  14. Add the mustard and whisk regularly until the gravy thickens.
  15. Serve over the sliced schweinebraten.
Notes
I served this delicious pork dish with braised sweet and sour red cabbage and boiled jewel potatoes with whipped butter.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2018/05/06/sous-vide-schweinebraten/