Honey cooked pork tenderloin (SV)

Pork tenderloin marinated in honey and cooked sous-vide served with root vegetables

Honey cooked pork tenderloin (SV)

Lamb tenderloin fillet
Servings:	Serves 2
Calories per serving:	887
Ready in:	4-5 hours, 20 minutes (including marinating)
Prep. time:	1 hour, 20 minutes (including marinating)
Cook time:	3-4 hours
Difficulty:
Recipe author:	Chef
First published:	25th May 2015

Best recipe review Pretty good 3/5 Not sure about the swede though - nasty things 😜 Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 180g carrots, peeled and cut into batons
• 150g piece of swede, peeled and cubed
• A large knob of butter
• 2 x 225g pieces of pork tenderloin
• 30ml clear honey
• 30ml cold pressed rapeseed oil
• Grated zest of half an orange
• A pinch Chinese five spice
• Salt and pepper
• Italian parsley, finely chopped

Mise en place

• Pre-heat the water bath to 84°C (183°F)

Method

1. Place the carrots, swede and butter in a vacuum bag.
2. Season and seal.
3. Add to the water bath and cook for 1½ hours.
4. Meanwhile, mix the honey, oil, orange zest, Chinese five spice and seasoning in a bowl.
5. Add the pork and coat with the marinade on all sides.
6. Cover and place in the fridge for at least 1 hour.
7. Place in a vacuum bag and seal.
8. Once the cooking time is up for the vegetables, reduce the water bath temperature to 56.5°C (134°F) (for medium rare) or 60°C (140°F) (for medium).
9. Add the pork to the bath, leaving the pouch containing the vegetables where they are, and cook for 1½-2½ hours.
10. Pre-heat to high, a pan containing a little oil.
11. Remove the pouches from the water bath.
12. Open and drain the one containing the pork and sear for about 30 seconds on each side.
13. Cut the pork into slices and serve with the drained vegetables.
14. Sprinkle the vegetables with the chopped parsley

Serving suggestions

Serve with mustard sauce

Recipe source

• Adapted from a recipe by Chris Holland and Gary Woolliscroft

Variations

Vary the combination of vegetables, but bear in mind that the pork is orange scented, so beetroot and carrots would go best. You could replace the orange with herbs.

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