Servings
Font
Back
0 from 258 votes

Sous Vide Pork Tenderloin with Pea Puree & Chocolate Au Jus

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
25 mins
Cook Time
3 hrs 25 mins
Total Time
4 hrs 10 mins
Servings: 2 servings
Course: Main Course
Cuisine: French , International

Ingredients

Pork tenderloin:
  • 500 gr pork tenderloin
  • 100 gr pepper spread ( we used the Lygistis pepper spread)
  • 2 cloves garlic
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 30 gr butter
  • 10 gr extra virgin oil
  • salt
  • pepper
  • extra virgin olive oil
  • butter
  • 3 sprigs rosemary
Pea puree:
  • 400 gr frozen peas
  • 50 gr butter
  • salt
  • pepper
  • water
  • asteroid anise
Chocolate "au jus":
  • 1 kg beef bones
  • 300 gr water
  • 2 onions
  • 2 cloves garlic
  • 1 carrot
  • 1 leek
  • 500 gr red wine
  • 50 gr tomato paste
  • 3-4 sprigs fresh thyme
  • 50 gr dark chocolate
  • gevoo
Pickled green apple:
  • 100 gr apple vinegar
  • 100 gr white wine
  • 2 teaspoons sugar
  • 1 green apple
  • 2 pcs asteroid anise

Instructions

How to Prepare the Pork:
    Cup of Yum
  1. Marinate the pork tenderloin with the pepper spread, salt, pepper.
  2. In a vacuum bag add all the ingredients.
  3. Seal the vacuum bag and cook sous vide at 65 °C/ 149 ℉ for 2 hours.
  4. When ready, remove the bag and place into iced water to cool off;
  5. In a frying pan, under high fire/heat add the extra virgin olive oil, the butter and the rosemary.
  6. 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.)
  7. 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:
  1. Broil the peas in a cooking pan for 4 minutes approx. till soften.
  2. Strain the peas but keep the pea water for late. Also keep a few peas for the plate decoration at the end.
  3. Place the peas in the blender and add the rest of the ingredients, blend till homogenized.
  4. If the mixture is stiff, then add little by little pea water we had kept from earlier on until is mild
  5. Put the pea puree in the chinois for a milder result of the mixture
Chocolate Au Jus:
  1. In a baking tray add the beef bones. Bake them for 1 & 1⁄2 hours at 200 °C/ 392 ℉.
  2. Later, remove them from the oven and spread the tomato paste.
  3. Bake again for another 30 minutes.
  4. In a cooking pan add the extra virgin olive oil.
  5. Sauté the onions and the garlic cloves till caramelized and add the carrot, the leek, and the thyme.
  6. Stir with the red wine and let the alcohol evaporate.
  7. Add the beef bones and the water. Let cook, in slow/medium fire/ heat for 30-40 minutes.
  8. Remove the bones from the pan. Place the liquid mixture in the blender. Blend till homogenized.
  9. add the liquid mixture in the chinois for a milder result sauce.
  10. Place the sauce in the cooking pan and let broil for 30 more minutes until thicken.
  11. Remove the sauce from the heat and add the dark chocolate in the pan
How to Make Pickled Green Apple:
  1. In a cooking pan add all the ingredients but the green apple. Let boil for 5-6 minutes
  2. Remove from fire/heat and let cool off
  3. Cut the green apple in very thin slices. Remove the seeds.
  4. Place the apple slices in the cooking pan and let soak for at least 30 minutes.
  5. You can maintain the pickled green apple in the fridge.
Composition of the plate:
  1. Pork tenderloin
  2. Pea puree
  3. Peas
  4. Pickled green apple
  5. Beef sauce with chocolate
  6. Pomegranate
  7. Cappuccino leaves
  8. *you can ask for beef bones from your local butcher

Notes