Sous Vide pork tenderloin comes out juicy and tender every single time! We're pairing it with a Blackberry Balsamic Reduction Sauce which lends an exotic punch of deep and rich tanginess to the savory flavor of the pork.
Sous Vide Wand or Sous Vide Oven I use chef steps by Joule
Cast iron skillet, or other skillet for searing Can finish on the grill instead.
For the pork:
2sprigs fresh rosemary
For the sauce:
Using the sous vide wand, preheat the water to 136°
Generously season the pork with salt, rub the minced garlic over the tenderloin and place a sprig of rosemary on each loin.
Place the pork loins in a zip lock bag, squeeze all the air out and seal. (see notes for displacement method)
Immerse the meat into the water bath, making sure it is completely covered by the water. Cook for 1 ½ hours. Once it’s finished cooking, it can stay in the water bath for up to four hours.
Heat a skillet to screaming hot. Add a bit of butter to the pan. Remove the tenderloins from the bags, and sear it in the hot pan for 30 seconds per side. This gives a nice golden crust on the meat.
Allow the meat to rest for 10 minutes before slicing.
Slice and drizzle with the sauce, serve immediately
For the Sauce:
While the meat is in the water bath, make the sauce. In a small saucepan, add the blackberries, balsamic vinegar and honey.
Simmer the berries until they are tender and the juices release.
Strain the berries into a bowl, using a fine mesh strainer. You can gently press on them with a wooden spoon to get excess juice out. Discard the berries.
Return the sauce to the saucepan, bring to a simmer, and reduce, by half. After 10 minutes or so, it should be reduced and be a little thicker and syrup-like. It will coat the back of a spoon.
Keep the sauce warm until ready to serve.
If you prefer you can finish the tenderloins on the grill. Heat the grill to 450-500°. Sear for 30 seconds per side. Remove, and allow to rest.
“Resting” meat allows all the juices that came to the surface during the cook time to redistribute back into the meat, leaving you with an even juicier result.
Make the sauce while the meat is cooking. It will take no more than 30 minutes, but can be kept warm, or made and reheated.
If the sauce becomes too thick, it is usually cooked too long. If this happens, simply warm over the stove and add a tablespoon of water to thin it out. Add more water, 1 tablespoon at a time, if necessary.
If the pork has a hard time staying underneath the water, use a couple of spoons to weigh it down, or you can invest in sous vide weights. I don’t usually have this issue with meat, more so with vegetables as they want to float.