Select the "Table of Contents" tab above for the complete list of recipes. Alternately, select a "Category" tab below, or use the "Index" in the left column to search by ingredient. *WP* in the title indicates the recipe is from our Weight Management Plan. Main Dishes average 300-350 calories & Desserts average 100-150 calories.

Sunday, November 17, 2019

Rum Glazed Pork Tenderloin (A Sous Vide Recipe)

We purchased a Sous Vide Immersion Circulator sometime ago and have been learning new cooking techniques to produce outstanding meals. Today's treat was a Rum Glazed Pork Tenderloin with Roasted Rosemary Lemon Baby Potatoes. It was absolutely amazing! Without a doubt, the most tender piece of meat we have had in a very long time.

Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are very difficult to achieve through other cooking methods. When cooking with water, instead of an oven or a pan, we can raise the temperature to get the food to the exact temperatures we prefer. We can take it out as soon as it's done cooking, or let it rest in the water until we’re ready to eat—no more obsessively checking inside the oven, no more chaining yourself to the stove.

Ingredients:
For the Pork
  • 1-2 pounds pork tenderloin
  • 1 teaspoon dried sage
  • 1 teaspoon allspice
  • 1/2 teaspoon ginger
  • ½ teaspoon pepper
  • ½ teaspoon salt
For the glaze
  • 1 cup dark rum
  • ½ cup brown sugar
  • ½ cup ketchup
  • 1 tablespoon butter
  • 2 teaspoons Worcester sauce
  • 1 teaspoon liquid smoke
  • ½ cup apple juice
  • 2 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dry mustard
  • Salt and pepper
Directions:
  • If cooking the same day, preheat the sous vide water bath. 
  • Mix the spices together in a bowl. 
  • Thoroughly massage the spice blend into the pork tenderloin.
  • Vacuum seal the pork tenderloin in the sous vide bag.
  • Store the sealed tenderloin in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.
Cooking Instructions:
  • Preheat the water bath to 140°F / 60°C. 
  • Place the sous vide bag in the water bath and cook for 3 to 6 hours.
  • Remove the pouches and place in a 1/2 ice & 1/2 water bath until chilled. You can store the pouches in the refrigerator for around 2 days or freeze them for up to 6 months.
Finishing Instructions:
  • Preheat a grill to high heat or the broiler in the oven.
Prepare the Glaze:
  • Mix together all of the glaze ingredients in a pot over medium-high heat and bring to a simmer, stirring occasionally. 
  • Cook for about 30 minutes, until it thickens some.
  • Take the pork out of the pouches and pat dry. 
  • Sear on the grill until grill marks form on the first side, a couple of 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 with the glaze, slice into 1/2" rounds and serve.

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*WP*
in the title indicates this is part of our "Weight Management Plan". Main Dishes average 300-350 calories. Desserts average 100-150 calories. Someday, I may get around to updating all the recipes to include the Nutritional Information. Don't hold your breath...
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