Sous Vide Pork Tenderloin with Pea Puree & Chocolate Au Jus
Ingredients
Pork tenderloin:
- 500 gr pork tenderloin
- 100 gr pepper spread ( we used the Lygistis pepper spread)
- 2 cloves garlic
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 30 gr butter
- 10 gr extra virgin oil
- salt
- pepper
- extra virgin olive oil
- butter
- 3 sprigs rosemary
Pea puree:
- 400 gr frozen peas
- 50 gr butter
- salt
- pepper
- water
- asteroid anise
Chocolate "au jus":
- 1 kg beef bones
- 300 gr water
- 2 onions
- 2 cloves garlic
- 1 carrot
- 1 leek
- 500 gr red wine
- 50 gr tomato paste
- 3-4 sprigs fresh thyme
- 50 gr dark chocolate
- gevoo
Pickled green apple:
- 100 gr apple vinegar
- 100 gr white wine
- 2 teaspoons sugar
- 1 green apple
- 2 pcs asteroid anise
Instructions
How to Prepare the Pork:
- Marinate the pork tenderloin with the pepper spread, salt, pepper.
- In a vacuum bag add all the ingredients.
- Seal the vacuum bag and cook sous vide at 65 °C/ 149 ℉ for 2 hours.
- When ready, remove the bag and place into iced water to cool off;
- In a frying pan, under high fire/heat add the extra virgin olive oil, the butter and the rosemary.
- Next, add the pork tenderloin in the frying pan and start the Arroser* procedure of the meat. Cook until golden on both sides. (*Arroser is a finishing technique involving the spooning of melted butter or fat over a piece of meat.)
- When ready, golden on both sides, remove from the heat and let rest for 5-10 minutes before cut in slice size of your preference.
How to Make the Pea Puree:
- Broil the peas in a cooking pan for 4 minutes approx. till soften.
- Strain the peas but keep the pea water for late. Also keep a few peas for the plate decoration at the end.
- Place the peas in the blender and add the rest of the ingredients, blend till homogenized.
- If the mixture is stiff, then add little by little pea water we had kept from earlier on until is mild
- Put the pea puree in the chinois for a milder result of the mixture
Chocolate Au Jus:
- In a baking tray add the beef bones. Bake them for 1 & 1⁄2 hours at 200 °C/ 392 ℉.
- Later, remove them from the oven and spread the tomato paste.
- Bake again for another 30 minutes.
- In a cooking pan add the extra virgin olive oil.
- Sauté the onions and the garlic cloves till caramelized and add the carrot, the leek, and the thyme.
- Stir with the red wine and let the alcohol evaporate.
- Add the beef bones and the water. Let cook, in slow/medium fire/ heat for 30-40 minutes.
- Remove the bones from the pan. Place the liquid mixture in the blender. Blend till homogenized.
- add the liquid mixture in the chinois for a milder result sauce.
- Place the sauce in the cooking pan and let broil for 30 more minutes until thicken.
- Remove the sauce from the heat and add the dark chocolate in the pan
How to Make Pickled Green Apple:
- In a cooking pan add all the ingredients but the green apple. Let boil for 5-6 minutes
- Remove from fire/heat and let cool off
- Cut the green apple in very thin slices. Remove the seeds.
- Place the apple slices in the cooking pan and let soak for at least 30 minutes.
- You can maintain the pickled green apple in the fridge.
Composition of the plate:
- Pork tenderloin
- Pea puree
- Peas
- Pickled green apple
- Beef sauce with chocolate
- Pomegranate
- Cappuccino leaves
- *you can ask for beef bones from your local butcher
Notes
Tried this recipe?Let us know how it was!