MowryJournal.com   Life's Passions

Here’s a collaborative meal delivered by MrsMowry and the Engineer. It seems like this cooking method is driven by the Engineer; he’s the one that provided the technology that enabled the crock pot to deliver the constant, low temperature necessary for this old, French cooking method.

Ingredients

For the Pork Tenderloin

• 1-2 pounds pork tenderloin
• 1 tsp dried sage
• 1 tsp ground allspice
• 1/2 tsp ginger powder
• salt & pepper, to taste

For the Bourbon Glaze

• 1 cup bourbon
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 2 tsp Worcester sauce
• 1 tsp liquid smoke
• 1/4 cup apple juice
• 1 Tbsp lemon juice
• 1 tsp minced garlic
• 1/2 tsp cayenne chile powder
• 1/4 tsp mustard powder
• salt and pepper, to taste

For the Pea Pesto

• 2 cups frozen peas
• 1 cup packed fresh spinach
• 1/2 cup pecans
• 1/4 cup water
• 2 garlic cloves, roughly chopped
• 8-12 mint leaves
• 1/2 cup olive oil
• 3 Tbsp parmesan cheese
• salt and pepper, to taste

To Assemble

• Basil leaves
• Carrot, cut into batons

Instructions

For the Pork Tenderloin

1. At least 3 hours before serving, preheat a water bath to 140*.
2. Mix together the spices in a bowl. Salt & pepper the pork then coat it with the spices.
3. Place the pork in a sous vide bag and seal.
4. Cook the pork for 3 to 6 hours.

For the Bourbon Glaze

1. At least 40 minutes before serving, mix together all of the glaze ingredients in a pot.
2. Place over medium high heat and bring to a simmer, stirring occasionally.
3. Cook for about 30 minutes, until it thickens. The glaze can be stored in the refrigerator overnight.

For the Pea Pesto

1. At least 30 minutes before serving, put the peas, spinach, pecans, water, garlic and mint into a food processor or blender and process until well mixed.
2. Add the olive oil and process until it is all incorporated.
3. Stir in the parmesan cheese and season to taste.
4. This is good to make in advance; the flavors do develop over time.

To Assemble

1. Preheat a grill to high heat, or use the broiler in the oven.
2. Remove the pork from the sous vide bag and pat dry.
3. Brush the tenderloin with the glaze and sear it on one side for 2 minutes.
4. Brush the glaze on the side facing up and turn the tenderloin.
5. Repeat several times until it is coated with the glaze, cooking about 30 to 60 seconds per turn.
6. Remove from the heat, brush once more wit the glaze, slice into 1″ rounds.
7. Place a scoop of the pea puree on the plate. Add a round or two of the pork. Top with some of the bourbon glaze, carrot batons and the basil.