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21 ingredients, 16 steps, cooking Sous Vide Pork Tenderloin with Mushroom Sauce

How are you my mother, now you get present recipe Sous Vide Pork Tenderloin with Mushroom Sauce with 21 ingredients and 16 steps. Next this is how to make it, please read carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 21 ingredients and 16 stages of easy cooking Sous Vide Pork Tenderloin with Mushroom Sauce.

Ingredients for Sous Vide Pork Tenderloin with Mushroom Sauce

1. Prepare 8 oz : Pork Tenderloin.
2. Prepare : Kosher Salt, Pepper, and Fennel Pollen.
3. It’s : Avacado Oil.
4. It’s 1 cup : 'Instant' Brown Rice or what you like.
5. It’s : Several white button mushrooms your choice.
6. It’s 1 : small Shallot.
7. You need 1/2-1 Tbs : Butter.
8. You need 1 tsp : 'Better than Boullion' Mushroom sauce base.
9. Prepare 1 cup : water.
10. It’s 1 : Fresh Ripe Tomato.
11. Prepare : 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. You need : Remove silver skin from Tenderloin and pat dry.
15. Prepare : 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. It’s Slice : mushrooms thin (or thick).
18. You need : Finely chop Shallots.
19. You need : Measure butter. water and mushroom sauce paste.
20. It’s : Measure rice and water.
21. You need Slice : Tomato.

If all raw materials Sous Vide Pork Tenderloin with Mushroom Sauce it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking 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.
    
17. Finish and Enjoy.

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