Pork tenderloin with mushroom sauce

A classic! Pork tenderloin with mushroom and cream sauce. Once you've prepared pork tenderloin sous vide, you'll never want to cook it any other way. This recipe is one of the recipes in the book Sous vide by Bas Robben.

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This recipe is from the cookbook Sous vide by Bas Robben
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Ingredients

• 2 pork tenderloins
• salty
• pepper
• 1 nutmeg
• 4 sprigs of thyme
• 75 g 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

Preparation

Preheat a water bath to 135°F (56.5°C). Season the 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 seal the bag.

Mushroom cream sauce

Cook the pork tenderloins in a 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 skillet over medium heat. Add the chestnut mushrooms and oyster mushrooms and stir-fry for 8 to 10 minutes, or until they have released all their moisture and are starting to brown. Season with salt and pepper. Add the crushed garlic and cook for 30 seconds.

Meat stock

Pour in the cream and beef 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, this is the time. Keep the sauce warm over low heat.

Baking

Remove the sous-vide bag from the water bath and cut it open. Remove the tenderloins from the bag. Pour the released liquid and melted butter into the mushroom cream sauce. Pat the meat dry. Heat a heavy skillet over high heat. Add a little neutral oil and place the tenderloins in the pan. Brown them all over, no more than 2 minutes.

Serve

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