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
- At least 3 hours before serving, preheat a water bath to 140*.
- Mix together the spices in a bowl. Salt & pepper the pork then coat it with the spices.
- Place the pork in a sous vide bag and seal.
- Cook the pork for 3 to 6 hours.
For the Bourbon Glaze
- At least 40 minutes before serving, mix together all of the glaze ingredients in a pot.
- Place over medium high heat and bring to a simmer, stirring occasionally.
- Cook for about 30 minutes, until it thickens. The glaze can be stored in the refrigerator overnight.
For the Pea Pesto
- 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.
- Add the olive oil and process until it is all incorporated.
- Stir in the parmesan cheese and season to taste.
- This is good to make in advance; the flavors do develop over time.
To Assemble
- Preheat a grill to high heat, or use the broiler in the oven.
- Remove the pork from the sous vide bag and pat dry.
- Brush the tenderloin with the glaze and sear it on one side for 2 minutes.
- Brush the glaze on the side facing up and turn the tenderloin.
- Repeat several times until it is coated with the glaze, cooking about 30 to 60 seconds per turn.
- Remove from the heat, brush once more wit the glaze, slice into 1″ rounds.
- 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.
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