Recipe of Award-winning Sous Vide Pork Tenderloin with Cherry Sauce

Sous Vide Pork Tenderloin with Cherry Sauce.

Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, sous vide pork tenderloin with cherry sauce. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Sous Vide Pork Tenderloin with Cherry Sauce is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Sous Vide Pork Tenderloin with Cherry Sauce is something that I've loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sous vide pork tenderloin with cherry sauce using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Sous Vide Pork Tenderloin with Cherry Sauce:

1. {Prepare of Sous Vide setup.
2. {Get 8 oz of Pork Tenderloin.
3. {Take of Salt and Pepper for seasoning pork.
4. {Prepare 1 Tbs of Peanut oil.
5. {Get 2 tsp of butter.
6. {Make ready of The Sauce:.
7. {Take 1-2 teaspoons of butter.
8. {Get 1 of small shallot finely chopped.
9. {Prepare 1/2 teaspoon of dried Thyme.
10. {Get 1/2 cup of dry red wine.
11. {Prepare 1/4 teaspoon of black pepper.
12. {Prepare 1 teaspoon of Better Than Boullion dissolved in 1 cup hot water.
13. {Prepare 1/3 cup of cherry preserves.

Steps to make Sous Vide Pork Tenderloin with Cherry Sauce:

1. Lightly salt and pepper the pork and refrigerate for 1/2 hour or more..
2. Cook the pork either sous vide or how you like..
3. If sous vide, dry the pork and put the oil in a pan, bring to medium-high heat then add the butter. Brown the pork on all sides..
4. Remove the pork, cover with foil and rest while you make the sauce..
5. While the pork is resting, melt butter. Add the shallots and cook until transparent..
6. Add the wine, pepper, and Thyme and cook until almost evaporated..
7. Add the stock and preserves and cook until reduced to 1/2 cup or less..
8. Slice the pork into medalions, pour over sauce and serve with rice and vegetables you like..
9. Goes good with a semi-dry Red wine..

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