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Pork tenderloin sous vide with a backberry balsamic reduction
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
blackberry reduction, pork tenderloin, sous vide
Servings:
4
people
Author:
Steve Paris
The tenderness and succulence of pork tenderloin cooked sous-vide style is awesome. Paired with a blackberry balsamic reduction and a fresh mango salsa, this dish tasted like summer.
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Ingredients
Pork tenderloin
1
pork tenderloin
about 500 g
2
Tbsp
soy sauce
3
cloves
garlic
crushed
sprigs of thyme
Salsa
2
passion fruit
juices passed through a sieve to remove the seeds
1
mango
peeled and finely chopped
4
shallots
finely diced
1
red chilli
finely diced
1/2
cup
parsley leaves
finely diced
1/2
tsp
freshly ground pepper
2
Tbsp
cacao nibs
juice of 1 lime
Okra
10
okra pods
1/2
Tbsp
mirin
1/2
Tbsp
soy sauce
1
tsp
shichimi togarashi
Japanese spice powder, or use dried chili flakes
Blackberry balsamic reduction
5
shallots
finely diced (about 1/4 cup)
3
cloves
garlic
1
cup
blackberries
a 200 g punnet. Substitute blueberries
1/2
cup
balsamic vinegar
1
cup
water + juices from the sous vide bag
total one cup
30
g
unsalted butter
1/2
tsp
freshly ground black pepper
Instructions
Pork tenderloin
Put the tenderloin into another zip-lock bag, together with the soy sauce and mirin.
Distribute the liquids around the tenderloin, then expel the air and seal the bag.
Sous vide at 60 degC for 2 hours.
Remove the tenderloin from the bag. Retain the juices for the blueberry balsamic reduction.
Pat the tenderloin dry then brown in a very hot skillet or using a handheld torch.
Salsa
Toss all the ingredients together, cover and refrigerate for an hour or so for the flavours to meld.
Okra
Wash the okra.
Bring a saucepan of water to the boil and blanch the okra for 4 minutes.
Immediately immerse the okra in a bowl of ice water to stop the cooking.
Add the mirin and soy sauce to another bowl and stir to combine.
Top and tail the okra then cut into 1 cm sections.
Toss in the soy sauce and mirin. Let sit for an hour or so.
Sprinkle with shichimi togarashi or chilli powder before serving.
Blackberry balsamic reduction
In a sauté pan over a medium heat, add the diced shallots. Sauté until transparent.
Add the garlic and sauté for another minute.
Add the blackberries and balsamic vinegar and boil until the balsamic vinegar is almost completely reduced.
Add the pepper and water/meat juices mixture.
Return to a boil and boil until the blackberries are breaking down and the mixture is starting to thicken.
Remove from the heat and allow to cool a little.
Blend until smooth.
Pass though a sieve to remove any remaining solids including the many blackberry seeds.
Serving
Slice the tenderloin into 1cm thick slices.
Lay several tenderloin pieces on a plate.
Spoon some blackberry balsamic reduction around one side.
Spoon some okra, and some salsa on the other side of the tenderloin slices.
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