The people behind the Sous Vide Supreme should pay me to sell their product.

Just kidding.

Sort of.

I had my mom over for kind of an impromptu Sunday dinner last weekend and decided on pork tenderloin, mostly because that was the next thing on my list to try in my Sous Vide Supreme.

Pork tenderloin might possibly be my favorite application of the Sous Vide method to date. The pork comes out incredibly moist and – surprise! – porky tasting. For some reason, I find it really hard to get it cooked correctly with traditional cooking methods without constantly poking it with a meat thermometer (and that I do not recommend). Another benefit of the sous vide method is that it gets cooked evenly throughout; no more overcooked pork tenderloin ends.

I always like something a little sweet with my pork, so I decided to corral all the dried fruits in my pantry and throw together a chutney. I was set on not buying anything for the chutney, figuring I had plenty of things in my pantry that needed using. I would probably be a lot richer if I thought that way more often. Anyways, I wound up with a winning combination of dates, currants, and red onion spiced with a little star anise. The onion gave it a little bite to cut through all the sweetness, and the star anise gave it a very faint licorce taste and herby aroma. Since I had never made a chutney before, I used this Rhubarb-Currant Chutney recipe on Epicurious as a starting point and tweaked things as I went along.

I served the pork alongside braised kale and white beans with sage, which were both delicious in their own right, but the pork took the cake.

Sous Vide Pork Tenderloin with Date, Currant, and Red Onion Chutney

For the pork:

  • 1 pork tenderloin (about 1 lb.)
  • Several sprigs of fresh sage
  • Several sprigs of fresh thyme
  • Salt and freshly ground black pepper
  • Olive oil

For the chutney:

  • 1 whole star anise
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup dried currants
  • 1 cup dates, chopped
  • 3/4 cup red onion, chopped

Note: These measurements are approximate because I kind of tweaked it as I went. You could easily add more or less onion, dates, or currants if you want to mix up the ratio, or even different dried fruits.

Pre-heat the sous vide machine to 135°F (for medium-rare, but adjust to your liking). Season the pork generously with salt and pepper.

Vacuum seal it with the sage and thyme. When the machine is at the right temperature, submerge the sealed pork in the water bath and cook for at least two hours. I read that you can keep it in for up to eight hours, but going past four would make me a little nervous…

Start the chutney while the pork is cooking (or make it ahead even, and sit back and relax while the pork is cooking).

Combine all of the chutney ingredients in a saucepan and add just enough water to cover. Cook over medium-low heat for about an hour, adding more water when it starts to get dry. I taste tested as I went and added a little more sugar and vinegar here and there.

It will look something like this when it’s finished. At this point, take it off the heat and let it hang out until the pork is ready. Make sure to take out the star anise – that would not be fun to bite into.

When the pork has finished sous vide-ing, take it out of the bag and heat some olive oil in a large pan over high heat.

Add the pork. It’s not pretty yet…

Sear quickly on all sides.

Much better.

Let it rest for a good five minutes before slicing, and then slice on a diagonal.

Top with a generous amount of chutney. It was such a big hit that I ended up just putting the pot of chutney on the table so we could help ourselves.

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