Sous Vide Pork Tenderloin with Grape Must Brive Sauce
The grape must flavour in this mustard come from the skin, seeds and stems that remain from wine production. Marinating in the mustard infused the pork with a full bodied red wine flavour from sun-ripened grapes and the sharp tang of mustard.
Author: Chef Suman & Leeanne Wright
Recipe type: Main
Serves: 6 Servings
- In a large bowl combine mustard, garlic, allepo and salt. Rub pork in marinade and transfer pork and marinade into vacuum bag and seal. Chill for 3 hours or preferably overnight.
- Set the sous vide machine to a minimum temperature of 135F and sous vide the pork. This takes approximately 3 hours. If tenderloins are larger it will take more time.
- Once the pork has cooked, remove from bags and transfer liquid to a sauce pan and whisk in ultrasperse 3. Bring to a boil and then keep warm.
- In a cast iron or heavy pan, sear tenderloins over high heat. Slice and serve with sauce drizzled over.
We used a simple sous vide machine to cook the pork to a perfection. At home, marinate, sear in a heavy skillet and finish cooking in the oven at 375F for 15-20 minutes or until internal temperature reaches 135F. Add in 1 cup of beef broth to make sauce.
Qualifirst's COO, Jodi loves cooking and baking. Taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavor balance, is one of her favorite pastimes.