Bourbon Glazed Sous Vide Pork Tenderloin
The one I got is an Anova Sous vide and it so easy to use and so fantastically advanced. I just unpacked it, plugged it, installed the app...and done. The app is required so you can access your machine at distance so you can control it. I was doing gardening, so the phone beeped when my food was ready. Nice!
My first experiment was the Bourbon Glazed Tenderloin (the tenderloin was on sale...I couldn't resist) and as the current wife is in a "conference" in Kelowna -and also she is visiting the kid that we found in a forest after aliens had abducted him for experiments and that now we call him "son"... so I could cook to my liking. The recipe I got was from the Modernist Cooking Sous Vide book by Jason Logsdom... and aI did some changes to it based on my health limitations.
The end result was fantastic. The experience was worth wile. The first thing I learned was that I could use a zip-log bag instead of the vacuum sealed bags -which I don't have but that you can gift me anytime...just don't wait until Christmas please-. I do have ziploc bags as the wife has some sort of obsession... she ziploc bags everything, including the cats (today they seem a bit blue but it might be the weather). She tried to ziploc me but I ran like crazy and started to cry. The tears worked just fine.
The second thing I learned was that the Sous Vide system works with two things: electricity and patience. If you are looking for a fast meal, I recommend the microwave oven.
So... this is it, my very first Sous Vide meal. The Pork Tenderloin side dish was Mexican Style Chilliwack Corn... nice. I did have leftovers for tomorrow as today I'm cooking Mole Enchiladas...it is raining and I'm wifeless...
Oh, by the way... if you are the elderly fellow that claims to be my cousin and that only approves the recipes that were done by your great great grand mother.... sorry... this is not for you. Please burn your meat on an open fire. Be my guest.
Bourbon Glazed Sous Vide Pork Tenderloin
Cooking Time: 6 Hours* Makes 4 servings
For the Pork
1-2 Pounds pork tenderloin
1 Teaspoon dried sage
1 Teaspoon allspice
1/2 Teaspoon ginger
For the Glaze
1 Cup bourbon whiskey
1/2 Cup brown sugar
1/2 Cup ketchup
2 Teaspoons Worcester sauce
2 Tablespoons of Apple vinegar
2 Tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon dry mustard
* The 6 hours include prep time…the actual cooking time is 45 minutes !!!
1. Mix the spices together in a bowl. Place the tenderloin and the spices mix on the Ziploc bag, mix until the whole tenderloin is covered and seal using the water immersion system to eliminate the air trapped inside the bag (basically it means that you submerge the semi-sealed bag in water -not allowing water to get in- and squeeze so all air is out, then just close the bag) .
2. Put the Ziploc bag in the fridge for about two hours so the spices aromatize the meat.
3. Preheat the water bath to 135°F / 57.2°C. Place the sous vide pouch in the water bath and cook for 3 to 6 hours… I like my meat pink so I gave it 4 hours. I used my Sous Vide ruler App that based on the meat thickness and weight gives you the cooking time.
4. Wait…and wait… imagine that you are using a slow cooker. Go and do some other stuff and your phone will tell you when the time is up. My Sous Vide machine has bluetooth capabilities so I used that.
…half an hour to finishing cooking the meat….the you:
Finishing the Bourbon Glazed Sous Vide Pork Tenderloin
5. Preheat the grill to high heat.
6. Prepare the glaze mix together all of the ingredients in a pot over medium-high heat and bring to a simmer, stirring occasionally. Cook for about 30 minutes, until it thickens some. And, YES…it uses a whole cup of bourbon… but the end result justifies it, believe me.
7. Take the pork out of the pouch 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.
8. Remove from the heat, brush once more with the glaze, slice into 1/2" rounds and serve. I had as a side dish a Mexican Style Corn… but you can use other stuff like mashed potatoes, baked potato or…gasp… greens…