Sous-vide Pork Tenderloin with Strawberry-Balsamic Sauce

Sous-vide Pork Tenderloin with Strawberry-Balsamic Sauce. A beautifully balanced combination of flavours that enhance the tenderness of sous-vide pork and excite the taste buds with the unexpected fusion of the strawberry-jalapeño balsamic sauce.

Sweet, spicy, tangy flavours and mouth-wateringly juicy pork tenderloin that is sure impress your guests and turn any meal into a special occasion.

The sous-vide method of cooking ensures a perfectly cooked, tender pork, while the flavourful reduction adds a delightful twist that will leave everyone craving for more.

Benefits of Sous-Vide Cooking

• Sous-vide cooking allows for precise control over the cooking process, ensuring consistent results every time. The pork tenderloin cooks evenly from edge to center, eliminating the risk of overcooking or undercooking.
• Sous-vide cooking allows you to prepare the pork in advance and hold it at the desired temperature until you are ready to finish it with a quick sear. This makes it ideal for meal planning or entertaining, as you can have the pork ready to serve when needed.

Watch how this Pork Tenderloin with Strawberry-Balsamic Sauce recipe was made here.

Prepared using the ZWILLING FRESH & SAVE Vacuum Sous-Vide Starter Set, the ZWILLING ENFINIGY Electric Salt & Pepper Set and the ZWILLING PRO 7-inch Chef’s Knife. The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

Ingredients

Sous-Vide Pork Loin:

• Pork tenderloins
• Salt and pepper
• Balsamic glaze
• Olive oil
• Rosemary

Strawberry-Jalapeño Port & Balsamic Reduction:

• Strawberries
• Jalapeño pepper
• White port wine
• Balsamic vinegar
• Honey
• Salt and pepper
• Rosemary
• Lemon juice

For Serving:

• Strawberries
• Jalapeño pepper, optional
• Arugula microgreens, optional
• Lemon zest, optional
• Malden salt

See recipe card for quantities

Instructions

Preparing the tenderloin:

Using a sharp knife, remove the silver skin from the pork, then pat dry.

Preheat the sous-vide water bath to 135°F (65°C).

Season the pork with salt, pepper, then drizzle with balsamic vinegar and olive oil. Rub the seasonings onto the meat to ensure even distribution.

Place the tenderloins into a vacuum-seal bag and add the sprig of rosemary. Seal, then remove the air with the vacuum pump.

Submerge the bag into the preheated water bath and cook for 75 minutes. This cooking time at low temperature will result in a tender and juicy pork loin.

While the pork cooks, prepare the Strawberry-Jalapeño Balsamic Sauce:

In a medium saucepan, combine the chopped strawberries, chopped jalapeño, port wine, balsamic vinegar, honey, pepper, salt, and a sprig of rosemary. Bring the mixture to a low rolling simmer over medium heat.

Reduce the heat to low and allow the mixture to simmer for 25-35 minutes, stirring occasionally until the strawberries and jalapeño have softened and the sauce thickens.

Remove the saucepan from heat and add the lemon juice. Set aside to cool slightly before serving.

Finishing the Pork:

After the sous-vide cooking time is complete, remove the pork loin from the water bath and carefully remove it from the bag. Place it on a rack and pat dry with paper towels.

Preheat a skillet or grill over high heat. Sear the pork loin for 1-2 minutes on each side until it develops a golden-brown crust.

Allow the pork loin to rest for 5 minutes before slicing it into medallions.

For Serving:

Arrange the pork loin medallions on a serving platter or individual plates.

Drizzle the strawberry-jalapeño balsamic sauce generously over the pork loin.

Garnish with fresh sliced strawberries, rosemary, lemon zest, microgreens, a sprinkle of Malden salt and fresh jalapenos to dial up the heat, if you like it spicy.

Sous-Vide Pork Tenderloin with Strawberry-Balsamic Sauce

A beautifully balanced combination of flavours that enhance the tenderness of sous-vide pork and excite the taste buds with the unexpected fusion of the strawberry-jalapeño balsamic sauce. Sweet, spicy, tangy flavours and mouth-wateringly juicy pork tenderloin that is sure impress your guests and turn any meal into a special occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dinner, Entree, Main Course

Cuisine French, North American

Servings 4 -6 People

Ingredients

  

1x2x3x

Sous-Vide Pork Loin:

• 2 pork tenderloins 12 to 16 ounces each
• Salt and pepper to taste
• Drizzle about 2 teaspoons of balsamic glaze *
• Drizzle about 2 teaspoons of olive oil
• 1 rosemary sprig

Strawberry-Jalapeño Port & Balsamic Sauce:

• 1 cup strawberries hulled and diced
• ½ jalapeño pepper seeds removed and finely chopped (2 tablespoons)
• ¼ cup white Port wine substitute white wine, grape juice, or apple juice
• ½ cup balsamic vinegar
• 2 tablespoons honey
• Salt and pepper
• Sprig of rosemary
• 1 teaspoon freshly squeezed lemon juice

For serving:

• 1 cup fresh strawberries hulled and diced
• Diced jalapenos optional
• Arugula microgreens optional
• Lemon zest optional
• Malden salt

Instructions

 

Preparing the tenderloin:

• Using a sharp knife, remove the silver skin from the pork, then pat dry.
• Preheat the sous-vide water bath to 135°F (65°C).
• Season the pork with salt, pepper, then drizzle with balsamic vinegar and olive oil. Rub the seasonings onto the meat to ensure even distribution.
• Place the tenderloins into a vacuum-seal bag and add the sprig of rosemary. Seal, then remove the air with the vacuum pump.
• Submerge the bag into the preheated water bath and cook for 75 minutes. This cooking time at low temperature will result in a tender and juicy pork loin.

While the pork cooks, prepare the Strawberry-Jalapeño Balsamic Sauce:

• In a medium saucepan, combine the chopped strawberries, chopped jalapeño, port wine, balsamic vinegar, honey, pepper, salt, and a sprig of rosemary. Bring the mixture to a low rolling simmer over medium heat.
• Reduce the heat to low and allow the mixture to simmer for 25-35 minutes, stirring occasionally until the strawberries and jalapeño have softened and the sauce thickens.
• Remove the saucepan from heat and add the lemon juice. Set aside to cool slightly before serving.

Finishing the pork:

• After the sous-vide cooking time is complete, remove the pork loin from the water bath and carefully remove it from the bag. Place it on a rack and pat dry with paper towels.
• Preheat a skillet or grill over high heat. Sear the pork loin for 1-2 minutes on each side until it develops a golden-brown crust.
• Allow the pork loin to rest for 5 minutes before slicing it into medallions.

Serving:

• Arrange the pork loin medallions on a serving platter or individual plates.
• Drizzle the strawberry-jalapeño balsamic sauce generously over the pork loin.
• Garnish with fresh sliced strawberries, rosemary, lemon zest, microgreens, a sprinkle of Malden salt and fresh jalapenos to dial up the heat, if you like it spicy.

Video

Keyword pork tenderloin balsamic sauce, pork tenderloin with balsamic sauce, pork tenderloin with strawberry balsamic sauce, sous vide pork tenderloin sauce

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