Simple Way to Make Quick Sous Vide Pork Tenderloin with Mushroom Sauce

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sous vide pork tenderloin with mushroom sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sous Vide Pork Tenderloin with Mushroom Sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Sous Vide Pork Tenderloin with Mushroom Sauce is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have 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. Take Kosher Salt, Pepper, and Fennel Pollen
3. Take Avacado Oil
4. Prepare 1 cup 'Instant' Brown Rice or what you like
5. Take Several white button mushrooms your choice
6. Take 1 small Shallot
7. Make ready 1/2-1 Tbs Butter
8. Take 1 tsp 'Better than Boullion' Mushroom sauce base
9. Make ready 1 cup water
10. Get 1 Fresh Ripe Tomato
11. Make ready Prepare
12. Take 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. Take Remove silver skin from Tenderloin and pat dry
15. Get 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. Prepare Slice mushrooms thin (or thick)
18. Prepare Finely chop Shallots
19. Get Measure butter. water and mushroom sauce paste
20. Make ready 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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