We introduced our beer cooler and plastic bag Sous Vide technique in our Beef Sous Vide post. We always overcook pork tenderloin so we decided to try to see if we could nail it with a Sous Vide approach. To go with the pork, we roasted some asparagus and took a shot at something we've never made before - Polenta! (which, to our surprise, is just corn grits prepared differently than you do for breakfast). We added some gouda and thyme to the polenta which really went well with the pork.
Pork Tenderloin and Polenta
March 12, 2014
Sous vide pork tenderloin with Gouda Polenta and Asparagus
Yield: Tenderloin and Polenta for 2
Equipment:Styrofoam or plastic cooler (dense foam works best)
$10 Probe Thermometer
Ziplock double seal bags (splurge the extra few bucks on the double seal freezer bags, pork tenderloin isn't cheap and you don't want water to get in)
Pork Tenderloin: 1
Sea Salt: 1/4 c
Black Pepper: 1 T
Fresh Thyme: 1/4 c, chopped
Fresh Rosemary: 1/4 c, chopped
Garlic: 2 cloves, minced
Olive Oil: 1 T
Yellow Corn Grits: 1/2 c
Chicken Stock: 15 oz. Can (a little less than 2 cups)
Thyme: 1/4 c, chopped
Gouda: 2 oz, grated
2. Rub pork generously with herb/garlic mixture and place in Ziplock bag, squeeze as much air out as possible and seal well.
3. Place thermometer probe in cooler.
4. Fill cooler with water, alternate with hot tap and boiling water to achieve about 150 degrees.
5. Drop Ziplock bag containing pork into the water and cover cooler. Leave alone for at least 50 minutes *(if you use a pork loin or larger cut of pork, leave in for at least 90 minutes)*. If at any time the water temperature drops below 145, add more boiling water to bring back up to temp. The beautiful thing about sous vide is that removing the air and setting the water temp to the final temp that you want your meat allows you to be able to leave alone without the fear of overcooking (we recommend 1-6 hours, as long as you maintain water temp)
6. About 20 minutes before you are ready to eat, start the polenta by bringing the stock and thyme to a boil.
7. Whisk in grits (polenta), turn the heat to low and cover. Let cook for 15 minutes, stirring occasionally.
8. Heat grill or pan with oil to very high heat.
9. Remove pork from bag and sear for one minute on each side.
10. Remove polenta from heat, stir in gouda and salt.
11. Remove pork from heat, slice, plate, and feast.