Sous Vide Pork Tenderloin with Spicy Apricot Mustard

 Sous Vide Pork Tenderloin with Spicy Apricot Mustard

adapted from Food Network

Sous Vide means under pressure in French. The food is vacuum sealed then cooked low and slow in a water bath. The sous vide machine maintains the temperature of the water bath and keeps the water circulating. There are many on the market but I love my Joule.

This tenderloin would make a great sandwich. We are trying to cut carbs so we had ours without bread.

Makes 4 servings                                                    3 WW Blue points / serving

1 1-lb. pork tenderloin

Kosher salt & freshly ground black pepper

1 Tbsp. fennel seeds

5 garlic cloves, smashed

5 pickled pepperoncini peppers

4 rosemary sprigs, woody stem removed

2 Tbsp. olive oil

2 Tbsp. water

6 Tbsp. Spicy Apricot Mustard

Spicy Quick Pickled Radishes

1. Preheat a sous vide machine in a water bath to 144F.
2. Combine the fennel seeds, garlic, pepperoncini, rosemary, oil and water in a small food processor and puree until combined.
3. Sprinkle the pork with salt and pepper.
4. Rub the marinade over the pork and put into a food safe vacuum seal bag and vacuum shut.*
5. Place in the water bath and cook for 1 hour and 30 minutes.
6. Remove the pork from the bag and let rest 10 minutes.
7. Heat a large sauté pan over high heat, if you have a surface thermometer I try to get it to 475-500F.
8. Sear the pork on all sides. Remove to a cutting board.
9. Slice the pork to your desired thickness and serve with the Spicy Apricot Mustard and Quick Pickled Radishes.

Enjoy!

*If you do not have a vacuum sealer, use a freezer zip closure bag being careful to remove all of the air from the bag.