Steps to Cook Yummy Sous Vide Pork Tenderloin with Carolina Mustard Sauce

Sous Vide Pork Tenderloin with Carolina Mustard Sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Make Ahead Sous Vide Pork Tenderloin. Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can't get with traditional methods.

Here is the best “Sous Vide Pork Tenderloin with Carolina Mustard Sauce” recipe we have found until now. This will be smell and look delicious.

Ingredients of Sous Vide Pork Tenderloin with Carolina Mustard Sauce

1. Take 8 oz of Pork Tenderloin.
2. Make ready of Kosher Salt.
3. It’s of Fennel Pollen.
4. It’s of Fresh Ground pepper.
5. Prepare of Carolina Mustard Sauce.

I love cooking sous vide pork tenderloin and this recipe combines it with fried snow peas Cooking Instructions for Sous Vide Pork Tenderloin with Mustard Air.First, make the mustard air sauce by running the immersion blender or Aerolatte milk frother in the mustard-water mixture.Learn how to make a Pork Tenderloin Diablo Recipe!Pork Medallions (filet mignon) With Mushroom & Port wine Sauce

Sous Vide Pork Tenderloin with Carolina Mustard Sauce instructions

1. Trim pork of silverskin and exess fat, rinse and dry.
2. Sprinkle all sides with Salt, Fennel Pollen, and Black Pepper.
3. Put into prepared Sous Vide unit set at 132 for rare, set temp to your desired liking..
4. Cook for 3 to 3 1/2 hours..
5. Remove the Pork, dry thoughly and brush lightly with olive oil.
6. Put a cast iron pan on high heat to really hot, 600f+.
7. Remove the pan from the heat and sear all sides..
8. Slice and serve with a side vegetables or your choice. Pour over sauce.
9. Serve..

Swirl until the sauce is emulsified, and season to taste with salt and pepper.By :The Instant Pot Ultimate Sous Vide Cookbook by Jason Logsdon.I was first introduced to real backyard-smoked pulled pork by my friend Sean Rielly.

Put the pork tenderloins, mustard, rosemary, and salt into a gallon sized sous vide bag.Mix around the pork and the seasonings until they are coated evenly.Add the cooking liquid to the skillet.Deglaze the pan and simmer until the sauce is reduced by half.A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce.