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MUSTARD-GLAZED PORK TENDERLOIN 

Yield: 4 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 3 hours 

Recipe Type: Main, Gluten-Free, Pork

Cuisine:  American 

Ingredients 

The whole family will enjoy this succulent, flavorsome sous vide pork tenderloin. Add color and a contrasting texture with braised red cabbage or serve with potato mash. 

  • 1 ½lb/675g pork tenderloin
  • 1 tablespoon dry mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon allspice
  • 1 teaspoon Worcestershire sauce
  • 2 sprigs fresh sage
  • ¼ teaspoon pepper flakes, or to taste 
  • Salt and freshly grated pepper, to taste 
  • 2 tablespoons olive oil

    METHOD

    1

    Insert your Saki Sous Vide Cooker into a pot (or another sous-vide -friendly container); fill the pot with water between the MIN and MAX marks and set the temperature to 140°F/60°C. 



    2

    While the water is heating, in a bowl, combine dry mustard, smoked paprika, allspice, and Worcestershire sauce. Season the pork tenderloin with salt and pepper and rub with the mustard mixture. 


    3

    Transfer the tenderloin to 1-gallon freezer zip-lock bag (or use a vacuum-sealing bag) and add the sage sprigs to the bag.  





    4

    Once the water temperature is reached, insert the bag into the water or clip onto the side of the container. If using zip-lock bag, use the water displacement method to remove the air by slowly submerging the bag into the water and then sealing. 


    5

    Set the cooking time to 3 hours.




    6

    When the time is up, remove the bag from the water and place into ice water to chill, then pat-dry with kitchen paper towels. Reserve any juices left in the bag.

    .


    7

    Heat a large cast-iron skillet over a medium-high heat; add the oil and sear the tenderloin, turning around with kitchen tongs, until browned all over. During the process, brush the meat with the reserved cooking juices. 


    8

    Transfer the tenderloin to a cutting board and cover loosely with aluminum foil; let rest for about 10 minutes before cutting and serving.  


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