Tag Archives: sous vide pork tenderloin

Bill the Butcher’s Sous Vide Pork Tenderloin

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 whole pork tenderloin Seasoning Rub Butter   INSTRUCTIONS Fill and preheat SousVide Supreme to 135F/56.5C. Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch. Add a pat of butter and vacuum seal. Submerge the pouch in the water oven to cook for 3 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch. Suggested serving sides: Zucchini & Carrot noodles. SousVide Supreme Meats Bill the … Read More

Apple and Wild Mushroom Stuffed Pork Tenderloin

Serves 6 to 8 INGREDIENTS 2 tablespoons (60 ml) olive oil 1 medium (240 g) sweet onion, peeled and diced 3 cloves garlic, peeled and minced 2 cups (360 g) apple, diced in 1/2 inch (1.3 cm) cubes 1 pound (.45 kg) shitake or crimini mushrooms quartered 2 tablespoons (30 ml) minced rosemary 2 tablespoons (30 ml) minced fresh sage 1/2 teaspoon (2.5 ml) salt, or to taste 1/2 teaspoon freshly cracked black pepper, or to taste 2 pounds (1 kg) pork tenderloin 2 cups (240 ml) shredded Gruyere cheese INSTRUCTIONS Pre-heat the SousVide Supreme to 140°F/60°C. Make the stuffing: … Read More