Soy Ginger Pork Tenderloin | Sous-Vide Magazine

Ingredients

Pork Tenderloin:

½ C honey
½ C low-sodium soy sauce
2 Tbsp Shaoxing wine (may substitute Mirin or other cooking wine)
1 ½ Tbsp ginger, grated
1 Tbsp sweet soy sauce (dark soy sauce)
1 Tbsp garlic clove, chopped (about 2–3 cloves)
1 tsp white pepper
Pinch sea salt, to garnish
1 pork tenderloin
½ Tbsp canola or vegetable oil
Pat of butter

Sweet Potatoes:

2 ½ C sweet potatoes, peeled and sliced
4 oz butter
3 oz milk
2 oz heavy cream
2 Tbsp light brown sugar
2 Tbsp bourbon of choice
Sea salt, to taste

Overview

Equipment

Sous vide circulator
Large sous vide pouch
Vacuum sealer
Mixing bowl
Spoon
Medium pan
Knife
Ricer or mesh sieve
Bowl
Whisk

Timing

Prepping time: 15 minutes / Cooking time: 35 minutes (excludes sous vide cooking time)

Servings

Directions

For the Pork:

Set circulator to 150.8°F (66°C).
To make the marinade, combine all ingredients, except the pork, oil, and butter, in a mixing bowl and blend well.
Place the pork in a sous vide pouch, pour in half of the marinade, and seal.
Save the rest of the marinade in the refrigerator. Cook in water bath for one hour.
After cooking, rest at room temperature for 15 minutes.
Remove the pork from the pouch and pat dry.
In a pan over high heat, heat oil and sear the pork for 30 seconds on all sides.
Set pork aside.
Add 1/2 cup of the reserved marinade to the pan and reduce, about three minutes.
Add the pork back to the pan with a pat of butter and glaze.
Allow to rest for three minutes before slicing.

For Sweet Potatoes:

Set circulator to 182°F (83°C).
Combine all ingredients in sous vide pouch and seal. Cook for one hour or until the potatoes are very tender.
Remove from the water bath and open the pouch.
While potatoes are hot, press the potatoes through a ricer or a mesh sieve into a clean bowl, reserving the liquid.
Add the reserved liquid back to the potatoes and whisk vigorously.
Season with sea salt, to taste.