Maple Apple Pork Sous Vide

Pink Brandywine POSTS RECIPE INDEX ARCHIVE Pork Tenderloin with Rosemary Garlic Maple Glaze, Apple Onion Hash image image image image Yes, another sous vide recipe. But this rub would also be AWESOME if you just wanted to do a traditional roast. For roasting instructions, you can check out my roasted garlic and herb pork tenderloin here. If you DO happen to have a sous vide machine, oh boy you’re in for a treat. I’ve never had such tender pork - restaurants included. While I didn’t do the equilibrium brine that seems to be all the rage, this was still packed with flavor and super moist. Make no mistake, however, equilibrium brine is up next. The rosemary garlic maple rub is so delicious, I highly recommend making extra to glaze after cooking and add to your apple / onion hash. Serves 2 Ingredients 1 1lb pork tenderloin ½ pink lady (or other tart) apple, cut into small cubes ½ large white or yellow onion, diced 1 tsp butter Rosemary Garlic Maple glaze 3 large sprigs rosemary 2 garlic cloves, mashed into a paste ¼ cup olive oil 1 tbsp maple syrup Large pinch salt Directions 1. Preheat sous vide machine to 135 degrees F. 2. Mix all glaze ingredients in a food processor. 3. Set aside about 1/3 of the mixture. Use the rest to rub all over pork loin. Add some additional salt to the loin. Vacuum seal loin and place into the 135 F water bath. Cook for 2.5 hours. 4. Remove pork from bag. Heat a nonstick skillet with butter until sizzling. Add pork and sear, rotating, so all sides get a toasty brown, about 45-60 seconds / side. Remove pork and set aside. 5. Using the same skillet, add your apples and onions and a tbsp of the reserved glaze. Sautee over medium heat until onions are translucent and apples are soft. 6. Slice pork, spooning any leftover glaze on top. Serve with a generous scoop of apple and onion hash. Salt more to taste if necessary. 23 notes Oct 27th, 2015