Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sous vide pork tenderloin with mushroom sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Sous Vide Pork Tenderloin with Mushroom Sauce is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Sous Vide Pork Tenderloin with Mushroom Sauce is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have sous vide pork tenderloin with mushroom sauce using 21 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Sous Vide Pork Tenderloin with Mushroom Sauce:

1. Prepare 8 oz Pork Tenderloin
2. Take Kosher Salt, Pepper, and Fennel Pollen
3. Get Avacado Oil
4. Prepare 1 cup 'Instant' Brown Rice or what you like
5. Take Several white button mushrooms your choice
6. Take 1 small Shallot
7. Make ready 1/2-1 Tbs Butter
8. Prepare 1 tsp 'Better than Boullion' Mushroom sauce base
9. Get 1 cup water
10. Get 1 Fresh Ripe Tomato
11. Make ready Prepare
12. Prepare Set Sous Vide unit to 132f (rare) and 2 hours, 45 minutes
13. Prepare About 3 1/2 hours before serving, start the unit
14. Get Remove silver skin from Tenderloin and pat dry
15. Take Sprinkle Salt, Pepper, and lightly dust with Fennel Pollen
16. Prepare Place in a Ziplock bag and refrigerate until sous vide water is ready
17. Get Slice mushrooms thin (or thick)
18. Take Finely chop Shallots
19. Get Measure butter. water and mushroom sauce paste
20. Prepare Measure rice and water
21. Make ready Slice Tomato

Instructions to make Sous Vide Pork Tenderloin with Mushroom Sauce:

1. Put tenderloin bag in the water and remove air, zip close and set timer
2. Melt butter in a saute pan and add shallots
3. When translucent, add muchrooms.
4. Continue to cook gently unit the mushrooms are slightly colored, then set aside.
5. Slice tomato and put on each plate
6. Shortly before pork is ready, finish the sauce
7. Mix in 1 cup hot water with 1 tsp mushroom base
8. Remove 1/8 cup and mix with 1 Tbs of cornstarch.
9. Pour the remaining stock into the mushrooms and bring to a simmer.
10. Add the cornstarch mixture and stir to thicken, set aside
11. Cook the rice.
12. When it's ready, remove the pork and dry thoroughly
13. Take a cast iron skillet set on high and add the oil
14. When pan is HOT, add the pork and brown all over.
15. Rest the pork for 10 minutes
16. Slice, serve with sauce, rice and tomatos.

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