Kerst

Pork tenderloin with mushroom sauce

sous-vide-varkenshaas-champignon-roomsaus

Author: Bas Robben

Persons: 2

Temperature: 56.5

Cooking time: 1.5 hours

Prep time: 35 minutes

Ingredients:

  • 2 pork tenderloins
  • salty
  • pepper
  • 1 nutmeg
  • 4 sprigs of thyme
  • 75 grams of butter
  • 250 g chestnut mushrooms
  • 250 g oyster mushrooms
  • 200 ml whipped cream
  • 200 ml meat stock
  • 1 tbsp cognac (optional)
  • neutral oil
  • 10 g parsley leaves

Preparation:

  1. Preparation -

    Preheat the water bath to 56.5 °C. Sprinkle the pork tenderloins with salt and pepper and grate a little nutmeg over them. Place the tenderloins in a single layer in a sous vide bag. Place the thyme sprigs and 25 grams of butter (about 2 tablespoons) on top of the meat. Vacuum the bag.

  2. Mushroom cream sauce -

    Cook the pork tenderloins in the water bath for 1 hour and 30 minutes.

    Start the mushroom-cream sauce 30 minutes before the meat is ready. Heat the remaining butter in a frying pan over medium heat. Add the chestnut mushrooms and oyster mushrooms and stir-fry for 8 to 10 minutes until they have lost all their moisture and are starting to brown. Add salt and pepper. Add the pressed garlic and fry for 30 seconds.

  3. Meat stock -

    Add the whipped cream and the meat stock. Increase the heat under the pan and let the sauce reduce by half. Taste the sauce and season with salt if necessary. If you want to add cognac, now is the time. Keep the sauce warm over low heat.

  4. Bake -

    Remove the sous vide bag from the water bath and cut open. Remove the pork tenderloins from the bag. Pour the released liquid and the melted butter into the mushroom-cream sauce. Pat the meat dry. Heat a heavy frying pan over high heat. Add a little neutral oil and place the pork tenderloins in the pan. Fry them on high heat for a maximum of 2 minutes until brown on all sides.

  5. To serve -

    Remove the pork tenderloins from the pan and cut them into thick slices. Stir the parsley into the mushroom-cream sauce. Serve the meat with the sauce.

    Recipe: Bas Robben, Photography: Saskia van Osnabrugge, Styling: Ajda Mehmet and Maaike Koorman

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1 comment

Harrie Diender

Harrie Diender

Ik heb dit recept exact aangehouden en heerlijk gegeten. Ik had alleen wat meer verwacht van de varkenshaas. Ik heb ze ook al eens gegaard in de kamado, wat toch veel meer smaak geeft.

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