Sous-vide pork fillet
A little sous-vide experiment using some very reasonable Aldi frozen Scottish pork fillet tenderloin (£6.69 per kg) and some odds that were laying about in the freezer.
I will only cook the tenderloin sous-vide for a maximum of 3 hours, but I am going to vacuum seal the fillet and marinade for about 6 hours.
I've vacuum sealed the frozen pork 1 heaped teaspoon of Taste Sensation Lime Juice Powder together with 170 ml of frozen home-made apple sauce and a splash of frozen Stella lager. (A good cook never throws any food away!)
For the 'marinade' I put the frozen vac-sealed apple-pork filet in the sous-vide cooker at it's lowest setting [45°C - 113°F] for about 6 hours. Jiggle it now and then. That should allow the acid in the fruit to penetrate the meat.
For the final cook, remove the pork fillet from the vac-bag , wipe the pork fillet with a paper towel and roll it in the powdered herbs - reseal and cook sous-vide for 3 hours at 58°C - 136°F
| Sous-vide pork fillet | |
|---|---|
 |
| Served with squash mash, Sous-vide garlicy Brie mushrooms and pan-fried courgettes | |
| Servings: | Serves 4 |
| Calories per serving: | 361 |
| Ready in: | 12 hours |
| Prep. time: | 9 hours |
| Cook time: | 3 hours |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 11th December 2020 |
|
Best recipe reviewStill fairly tough 🤫 3/5 Pork fillet is normally so tender and I've had a few failures with the Aldi pork fillet - must try this again with meat farmed from out local butchers. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 500g pork tenderloin fillet
- 170 ml home-made apple sauce
- 2 teaspoons Taste Sensation Lime Juice Powder
- A splash of wine or lager
powdered herb mixture
- 1 tablespoon paprika
- 1 heaped teaspoon of Taste Sensation Tomato powder
- 1 heaped teaspoon jaggery or demerara sugar
- ½ teaspoon sea salt
- 1 teaspoon caraway seeds
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Sliced; nice and tasty but still a little tough 😐
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The spice rubbed, marinated pork fillet ready for the final 3 hours at 58°C
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Pork fillet after marinating in apple sauce for 6 hours in the sous-vide bath
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The ground mixed herb rub, ready for the pork
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The herb rub before grinding
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Pork fillet vacuum sealed and ready to marinade for 6 hours in the sous-vide bath.
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Pork tenderloin fillet, ready to vacuum seal and marinade.
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Basic ingredients for the maridade process.
Method
- Marinade the pork fillet for as long as you can in the apple sauce, lime juice powder and a little lager, wine or even sherry. I've used my sous-vide cooker on ait's lowest setting to do this.
- When you are ready to cook, discard the apple mixture, dry the pork fillet and roll in the herb mixture. Vacuum seal again and cook in the sous-vide bath for 3 hours at 58°C - 136°F
Serving suggestions
We're serving this with courgettes, squash mash and sous-vide mushrooms cooked in brie and garlic.
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