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Pork tenderloin is one of my favorite cuts to sous vide. Traditional tenderloin can easily turn out dry and overcooked but sous vide pork tenderloin always turns out perfectly moist and juicy. Whenever I serve sous vide pork I get tons of compliments on it, which I love because it's super easy to prepare!
There are many flavor directions you can take sous vide pork (my favorites are sous vide pork with rosemary caramel sauce and bourbon glazed sous vide pork tenderloin). For this recipe I wanted to serve it with some snow peas and chanterelle mushrooms I had come across at the market. I also wanted to incorporate mustard into the dish without overwhelming everything, so I turned to a light soy lecithin air made from water and yellow mustard.
When I sous vide pork tenderloin I generally cook it at 140°F (60°C) but anywhere in the 135°F to 149°F range (57.8°C to 65°C) is common. If you don't have a sous vide machine you can still create the dish using traditional means. Just cook the pork tenderloin how you would traditionally prepare it, normally either roasting or searing it. Then add the mustard air to the top.
If you would like more information about the modernist techniques, ingredients, and equipment used in this recipe you can check out the following.
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Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients from this article.
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Preheat a water bath to 140°F (60°C).
Trim any silverskin from the pork tenderloin. Mix together the spices in a bowl. Salt the pork tenderloin then sprinkle with the spice mixture. Place the pork in a sous vide bag then seal. Cook the pork tenderloin for 3 to 6 hours. For more information about the cooking range you can read my detailed article about why is there a range in sous vide cooking times.
Heat the oil over medium heat then add the shallot and garlic. Cook until the shallot is translucent, about 5 minutes. Add the mushrooms then cook, stirring occasionally, until the mushrooms are tender and browned. Stir in the butter until it melts then salt and pepper to taste. Remove from the heat.
Heat the oil over medium to medium high heat. Add the snow peas in a single layer, working in batches if necessary. Let the snow peas cook until they just start to brown and bubble, then flip them. Once the other side browns remove them from the heat and set aside.
Blend or whisk together the water, yellow mustard, and soy lecithin then pour into a wide, flat-bottomed container. It can stay at this stage for a few hours.
First, make the mustard air sauce by running the immersion blender or Aerolatte milk frother in the mustard-water mixture. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take several minutes and there will still be liquid left at the bottom of the bowl. Once there is a decent amount of foam on top, let it sit for 1 minute to stabilize.
Remove the cooked pork tenderloin from the sous vide bag and pat dry. Lightly salt and oil the outside of the pork then quickly sear it until it is just browned. Slice the tenderloin into 1/2" to 1" pieces (12 to 25 mm).
Place the fried snow peas on a plate and top with a few slices of the sous vide pork tenderloin. Place some chanterelle mushrooms around the sides. Drizzle with olive oil and sprinkle with salt. Top with the mustard air right before serving.
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