Serves 6 to 8
For the Sous Vide Garlic Pork Tenderloin
Ingredients
2 tablespoons extra-virgin olive oil
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1 1/2 teaspoon granulated garlic
1 3/4 teaspoons kosher salt, divided
2 boneless pound pork tenderloins (about 1 1/4 lb each)
3 tablespoons unsalted butter
Instructions
Arrange your sous-vide cooking
20 minutes before cook time, prepare your immersion circulator and water container at 135 degrees F for sous vide cooking.
In a small bowl, combine the olive oil, salt, oregano, garlic and paprika. Stir well to combine. Pat the two pork tenderloins dry. Evenly coat the tenderloins with the olive oil mixture. Place into a gallon-size sealable plastic bag.
Once the water is at 135 degrees F, slowly lower the bag into the water, allowing the water to press the air out of the bag. With the bag mostly submerged and the air evacuated. Cook for 1 to 4 hours.
Remove the pork from the bag and pat dry. Heat a cooking surface over high heat. Add the butter and melt. Sear the pork on all sides.
Slice into medallions and serve on top of Mascarpone Carrot Puree (see recipe below).
The Mascarpone Carrot Puree
Ingredients
2 lbs peeled carrots, quartered
bundle of thyme, tied together
5 cloves of garlic
2 to 3 small shallots, peeled and halved
3 cups water
2 tsp kosher salt
3 tbsp unsalted butter
2 tsp red wine vinegar
1/3 cup mascarpone
fresh basil, to top
Instructions
In a large saucepan, combine the carrots, thyme, garlic, shallots, water and salt. Cover and cook over medium high heat. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes or until the carrots are pierce-able with a fork.
Remove the thyme. Place the carrots, garlic and shallots into a blender. Top with the butter, vinegar and 1 cup of the cooking liquid. Puree the carrots until smooth.
Add the mascarpone and blitz until incorporated, adding additional cooking liquid to create desired consistency.
Place into a warm serving platter, top with chopped basil and toasted pine nuts or chopped bacon and grated parmesan cheese. Serve warm.
