Sous Vide Pork Tenderloin with Pea Puree & Chocolate Au Jus
User Reviews
4.9
-
Prep Time
25 mins
-
Cook Time
3 hrs 45 mins
-
Total Time
4 hrs 10 mins
-
Servings
2 servings
-
Course
Main Course
-
Cuisine
French, International
Sous Vide Pork Tenderloin with Pea Puree & Chocolate Au Jus
Description
The prepared pork tenderloin is marinated with pepper spread, salt, and pepper, then vacuum-sealed with garlic, fresh thyme, oregano, butter, olive oil, and rosemary. It is cooked gently sous vide at 65°C for two hours, ensuring even doneness and moisture retention. After chilling, it is seared in a hot pan with butter, olive oil, and rosemary using an arroser technique—basting the meat with melted butter—to develop a golden crust.
The pea puree is made by broiling frozen peas until softened, then blending them with butter and seasoning to create a smooth, sweet accompaniment. The chocolate au jus is a complex sauce prepared by simmering beef bones with vegetables, red wine, tomato paste, thyme, and finishing with dark chocolate for depth and richness. Pickled green apple slices, prepared in vinegar, white wine, sugar, and star anise, provide a crisp, acidic counterpoint to the meat and sauces.
This dish combines tender pork with a fragrant herb crust, a velvety vegetable puree, and a unique chocolate sauce, offering a balance of savory, sweet, and tangy notes ideal for an elegant main course presentation.
Ingredients
Pork tenderloin:
- 500 gr pork tenderloin
- 100 gr pepper spread ( we used the Lygistis pepper spread)
- 2 cloves garlic
- 2 prigs thyme fresh
- 2 prigs oregano fresh
- 30 gr butter
- 10 gr extra virgin olive oil
- salt
- black pepper
- extra virgin olive oil
- butter
- 3 prigs rosemary
Pea puree:
- 400 gr peas frozen
- 50 gr butter
- salt
- black pepper
- water
- star anise
Chocolate "au jus":
- 1 kg beef bones
- 300 gr water
- 2 onion
- 2 cloves garlic
- 1 carrot
- 1 leek
- 500 gr red wine
- 50 gr tomato paste
- 3-4 prigs thyme fresh
- 50 gr dark chocolate
- extra virgin olive oil
Pickled green apple:
- 100 gr apple vinegar
- 100 gr white wine
- 2 teaspoons sugar
- 1 green apple
- 2 star anise
Instructions
How to Prepare the Pork:
- Marinate the pork tenderloin with the pepper spread, salt, pepper.
- In a vacuum bag add all the ingredients.
- Seal the vacuum bag and cook sous vide at 65 °C/ 149 ℉ for 2 hours.
- When ready, remove the bag and place into iced water to cool off;
- In a frying pan, under high fire/heat add the extra virgin olive oil, the butter and the rosemary.
- Next, add the pork tenderloin in the frying pan and start the Arroser* procedure of the meat. Cook until golden on both sides. (*Arroser is a finishing technique involving the spooning of melted butter or fat over a piece of meat.)
- When ready, golden on both sides, remove from the heat and let rest for 5-10 minutes before cut in slice size of your preference.
How to Make the Pea Puree:
- Broil the peas in a cooking pan for 4 minutes approx. till soften.
- Strain the peas but keep the pea water for late. Also keep a few peas for the plate decoration at the end.
- Place the peas in the blender and add the rest of the ingredients, blend till homogenized.
- If the mixture is stiff, then add little by little pea water we had kept from earlier on until is mild
- Put the pea puree in the chinois for a milder result of the mixture
Chocolate Au Jus:
- In a baking tray add the beef bones. Bake them for 1 & 1⁄2 hours at 200 °C/ 392 ℉.
- Later, remove them from the oven and spread the tomato paste.
- Bake again for another 30 minutes.
- In a cooking pan add the extra virgin olive oil.
- Sauté the onions and the garlic cloves till caramelized and add the carrot, the leek, and the thyme.
- Stir with the red wine and let the alcohol evaporate.
- Add the beef bones and the water. Let cook, in slow/medium fire/ heat for 30-40 minutes.
- Remove the bones from the pan. Place the liquid mixture in the blender. Blend till homogenized.
- add the liquid mixture in the chinois for a milder result sauce.
- Place the sauce in the cooking pan and let broil for 30 more minutes until thicken.
- Remove the sauce from the heat and add the dark chocolate in the pan
How to Make Pickled Green Apple:
- In a cooking pan add all the ingredients but the green apple. Let boil for 5-6 minutes
- Remove from fire/heat and let cool off
- Cut the green apple in very thin slices. Remove the seeds.
- Place the apple slices in the cooking pan and let soak for at least 30 minutes.
- You can maintain the pickled green apple in the fridge.
Composition of the plate:
- Pork tenderloin
- Pea puree
- Peas
- Pickled green apple
- Beef sauce with chocolate
- Pomegranate
- Cappuccino leaves
- *you can ask for beef bones from your local butcher
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
