Maple Apple Pork Sous Vide
Try this Maple Apple Pork Sous Vide recipe
Try this Maple Apple Pork Sous Vide recipe
- 1 tbsp maple syrup
- ingredients
- 1 tsp butter
- directions
- large pinch salt
- 1/4 upolive oil
- pink brandywine
- posts recipe index archive
- pork tenderloin with rosemary garlic maple glaze apple onion hash
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- yes another sous vide recipe. but this rub would a 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 u
- 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
- 1 1 lb pork tenderloin
- 1/2 inklady (or other tart) apple cut into small cubes
- 1/2 argewhite or yellow onion diced
- rosemary garlic maple glaze
- 3 large sprigs rosemary
- 2 garlic cloves mashed into a paste
- 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 t
- 4. remove pork from bag. heat a nonstick skillet with 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. ser
- 23 notes
- oct 27th 2015
- Carbohydrate 3.378303126443 g
- Cholesterol 10.167708317065 mg
- Fat 3.84588957720033 g
- Fiber 0 g
- Protein 0.04019791660235 g
- Saturated Fat 2.43108957944726 g
- Serving Size 1 1 (10g)
- Sodium 27.6928124566102 mg
- Sugar 3.378303126443 g
- Trans Fat 0.268522082903698 g
- Calories 47 calories
Step-by-step
- Preheat sous vide machine to 135 degrees F.
- Mix all glaze ingredients in a food processor.
- 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.
- 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.
- 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.
- Slice pork, spooning any leftover glaze on top. Serve with a generous scoop of apple and onion hash. Salt more to taste if necessary.
My Unexpected Sous Vide Adventure: A Maple Apple Pork Tenderloin Revelation
As a busy working mom, time in the kitchen is a precious commodity. Dinner needs to be quick, healthy, and – let’s be honest – delicious enough to please even the pickiest eaters in my family. For a long time, I stuck to the same old rotation of tried-and-true recipes, always wary of trying anything new and potentially complex. That was until I stumbled upon the world of sous vide cooking.
I’ll admit, the initial investment in a sous vide machine felt extravagant. But after just one use – and this Maple Apple Pork Sous Vide recipe was my first experiment – I was completely won over. The results were simply extraordinary. The pork tenderloin was unbelievably juicy, tender, and flavorful, exceeding even my expectations. The subtle sweetness of the maple glaze perfectly complemented the tartness of the apples, creating a symphony of taste in my mouth.
This recipe isn't just about the sous vide method; it's about transforming a simple pork tenderloin into a gourmet experience with minimal effort. The rosemary garlic maple rub adds a layer of savory depth that elevates the entire dish. The prep is simple: a quick chop of apples and onions, a whisk of the glaze ingredients, and then the magic of the sous vide machine takes over. The searing step at the end is just a finishing touch, adding a delightful crispiness to the already melt-in-your-mouth pork.
What truly sets this recipe apart is its versatility. While I used a pink lady apple, any tart apple will work just as well. The glaze can be adjusted to your preference; add more maple syrup for extra sweetness, or use a different type of honey for a unique flavor profile. Feel free to experiment with other herbs and spices to create your own signature rub.
Serving this dish is an experience in itself. The aroma alone is enough to draw the whole family to the table. I usually serve it with a simple side of roasted vegetables or a fresh salad, letting the tenderloin be the star of the show. The apple and onion hash complements the pork beautifully, adding another layer of texture and flavor to each bite.
Since discovering sous vide cooking, my culinary confidence has soared. It has allowed me to explore new flavors and techniques without sacrificing precious time. This Maple Apple Pork Sous Vide recipe is a testament to the power of simple ingredients, precise cooking, and a touch of culinary adventure. It’s a dish I'm proud to share with my family, and one that has become a regular part of our weekly meal rotation.
Beyond the ease and deliciousness, what I love most about this recipe is the sense of accomplishment it brings. It's a sophisticated meal that makes you feel like a culinary master, even if you're just a busy mom trying to get dinner on the table. This recipe has become a go-to for special occasions and weeknight dinners alike. And that, my friends, is the mark of a truly exceptional dish.
So, whether you're a seasoned cook or a kitchen novice, I urge you to give this recipe a try. You might be surprised at how much flavor and ease a little sous vide magic can add to your culinary repertoire.
I encourage you to share your own experiences with this recipe! Let me know in the comments how it turned out, and what variations you experimented with. Happy cooking!
