A fantastic recipe to show off for friends or family. I feel this dish is a perfect combination of the sweet apples and maple syrup with the savory pork. It also requires a sous vide, which is my new favorite kitchen gadget!
Good to know...
When I first discovered this "Sous Vide Maple-Rosemary Pork Tenderloin with Apples" on the Anova recipes site, I had many questions and I hope the answers I found help you!
Q. What is pork tenderloin?
A. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. You can read more here.
Q. Can you consume pork medium rare?
A. With a sous vide, you can! The sous vide will cook the meat to a temperature that is safe to consume, while still being juicy and beautiful in color.
Q. Where do you buy pork tenderloin and how much should I buy?
A. You can find pork tenderloin in the pork section of your supermarket. It generally comes in a 2 pound package. However, there are generally two tenderloins (1 pound each) in most of the packages that I have seen (little known fact until I opened it up).
Q. How many people does 1 (1 pound) pork tenderloin serve?
A. I've found that 1 pound of pork tenderloin, along with the apples and sides (mashed potatoes and asparagus) can feed three people. If you make 2 pounds (both tenderloins in the package), it feeds 6.
Ingredients
- 1 (1-pound) pork tenderloin
- 1 Tbsp chopped fresh rosemary, plus one small sprig
- 1 Tbsp maple syrup
- 1 tsp freshly ground black pepper
- Kosher salt to taste
- 1 Tbsp extra virgin olive oil
- 1 golden delicious apple, diced
- 1 small shallot, thinly sliced
- 1/4 cup chicken broth (vegetable broth or water will suffice)
- 1/2 tsp apple cider vinegar, plus more to taste
Directions
- Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
- Trim off the sliver skin from the pork tenderloin. If the tenderloin is longer than 10 inches, slice in half cross-wise.
- Combine chopped rosemary, maple syrup, ground pepper, and 1 teaspoon salt in a small bowl. Rub mixture on all sides of the tenderloin.
- Transfer tenderloin to a large ziplock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
- When water has reached temperature, place bag in the water bath and set the timer for 2 hours.
- When the timer goes off, remove the bag from the water bath. Remove the pork from the bag and pat very dry with paper towels. Reserve cooking liquid in the bag.
- Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork. Sear until well-browned on all sides. Transfer to a cutting board and cover with tin foil to keep warm.
- Reduce the heat under the skillet to medium-low and add the apple, shallot, and rosemary sprig. Season with salt.
- Sauté apple mixture until golden brown, 2 to 3 minutes. Add the broth, vinegar, and reserved cooking liquid from the bag. Bring to a simmer and cook until liquid is almost completely reduced and apples are fully softened, 3 to 5 minutes. Season to taste with salt and vinegar.
- Slice tenderloin into medallions and top with apples.