Sous Vide Pork Tenderloin with Apple Cider Glaze
tender, juicy pork tenderloin infused with the sweet tang of apple cider glaze, cooked to perfection using the sous vide technique.
From my experience, this method transforms pork into a succulent delight, with a glaze that adds a glossy, mouthwatering finish.
Whether you’re prepping for a special dinner or a cozy family meal, this recipe is sure to impress.
Preparation Time:
- Total Time: 1 hour 30 minutes
- Preparation: 15 minutes
- Cooking: 1 hour 15 minutes
- Suitable for: 4 people
- Difficulty: Medium
The Necessary Ingredients (Possible in All Kinds of Variations)
- Pork Tenderloin: 1.5 pounds (680 grams)
- Apple Cider: 1 cup
- Honey: 2 tablespoons
- Dijon Mustard: 1 tablespoon
- Garlic: 3 cloves, minced
- Fresh Thyme: 2 sprigs
- Olive Oil: 2 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Cornstarch: 1 tablespoon (optional, for thickening)
The Steps of Preparation (Possible in All Kinds of Variations)
From the preparation to the final sear, these steps ensure your pork tenderloin turns out perfectly every time.
- Season the Pork: Rub the pork tenderloin with salt and pepper.
- Prepare the Apple Cider Glaze: In a small saucepan, combine apple cider, honey, Dijon mustard, and minced garlic. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Optionally, mix cornstarch with a bit of water and stir into the glaze for a thicker consistency.
- Bag the Pork: Place the seasoned pork tenderloin in a vacuum-seal bag with fresh thyme sprigs and a drizzle of olive oil.
- Vacuum Seal: Use a vacuum sealer to remove the air and seal the bag tightly.
- Preheat the Sous Vide: Set your sous vide machine to 140°F (60°C) and allow it to preheat.
- Cook the Pork: Submerge the sealed bag in the water bath and cook for 1 hour 15 minutes.
- Sear the Pork: Remove the pork from the bag and pat dry. Heat a skillet over medium-high heat
- with a bit of olive oil and sear the pork for 1-2 minutes per side until golden brown.
- Glaze the Pork: Brush the apple cider glaze over the seared pork tenderloin before serving.
Nutritional Benefits
This sous vide pork tenderloin is not only delicious but also provides several health benefits:
- Lean Protein: Pork tenderloin is a lean cut, providing high-quality protein that supports muscle growth and repair.
- Rich in Vitamins: Contains essential vitamins like B6 and B12, which are important for energy metabolism and red blood cell formation.
- Apple Cider Benefits: Apple cider adds antioxidants and may aid digestion and improve gut health.
- Low in Carbs: The dish is naturally low in carbohydrates, making it suitable for low-carb diets.
- Healthy Fats: Olive oil provides healthy fats that support heart health.
Possible Additions or Upgrades
Elevate your pork tenderloin with these enhancements:
- Fruit Variation: Substitute apple cider with pear or cranberry juice for a different flavor.
- Herb Choices: Experiment with rosemary or sage in place of thyme for a unique twist.
- Side Dishes: Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Gluten-Free: Ensure all ingredients, especially condiments, are gluten-free if needed.
- Spicy Kick: Add a pinch of cayenne pepper to the glaze for a spicy kick.
Questions and Answers
Can I use frozen pork tenderloin?
Yes, just ensure it is fully thawed before cooking.
What if I don’t have a vacuum sealer?
You can use a zip-top bag and the water displacement method to remove the air.
Can I cook the pork at a different temperature?
Yes, for a slightly firmer texture, you can cook at 145°F (63°C).
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Can I make the glaze ahead of time?
Yes, the glaze can be made ahead and stored in the fridge for up to a week.
How do I reheat the pork tenderloin?
Reheat gently in the oven or sous vide bath to avoid overcooking.
Can I use a different cut of pork?
Yes, other cuts like pork loin can be used, but adjust the cooking time accordingly.
What if I don’t have fresh thyme?
Dried thyme can be used, but use half the amount as dried herbs are more concentrated.
Can I cook the pork tenderloin in the oven?
Yes, sear it first, then roast in a preheated oven at 375°F (190°C) for about 20 minutes.
How do I know when the pork is done?
Use a meat thermometer to ensure the internal temperature reaches the desired level.
From my experience, this sous vide pork tenderloin with apple cider glaze is a game-changer. It’s perfect for special occasions or a delicious weeknight meal. Share this recipe with your friends and family, and let them enjoy the succulent flavors and perfect texture as well!
