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Sous Vide Pork Dinner For Two

Sous Vide Pork Dinner For Two

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Sous Vide Pork Dinner For Two

SERVES 2INGREDIENTS1 whole pork tenderloin (1 pound), at room temperaturekosher salt, to tastefreshly ground black pepper, to taste4 tablespoons Dijon mustard, divided6 thyme sprigs1 sweet-tart apple, such as Granny Smith, Fuji, or Gala, peeled, cored, and cut into 8 wedges1 medium red onion, ends trimmed, cut lengthwise into 8 wedges2 tablespoons olive oil3 tablespoons apricot jamBefore you startBecause of the slow and steady temperature rise of sous vide cooking, the meat will look pinker than you may be used to with traditional cooking. But don’t worry, it will be properly cooked through, and you’ll get a tender and flavorful result.Preparation To start cooking, fill a large pot with water, ⅔ of the way full. Place your pot on the surface, attach the probe to the side of the pot, and plug the thermometer into your One Top.While water is heating, cut the pork in half crosswise, and brush it with 2 tablespoons mustard. Season all over with salt and pepper. Place the bag on its side, and put half of the thyme at the bottom of the bag. Top with both pork pieces, remaining thyme,apples, and onions. Squeeze the air out of the bag, then seal.Place the bag in the water bath, attaching it to the side of the pot with a binder clip.Rest one end of a pair of tongs on the food in the bag and the other end on the side of the pot. (This helps to weigh the bag down and keep the food submerged.)Cook the pork and vegetables for 90 minutes. This will cook the pork to medium doneness, and the apple and onion wedges will be slightly tender. Remove the bag from the water, and place it on a cutting board. Open the bag, and use the tongs to remove the tenderloin pieces and discard the thyme. Strain the apples and onions, and set aside.Place a large cast-iron pan on One Top and allow to heat to goal temperature. Add oil and swirl to evenly coat pan. Then add the tenderloin pieces, and cook, turning every 1 minute, until they are golden brown all over, 4 minutes total. Transfer the pork to a cutting board.Add the apples and onions to the cast-iron pan, season with salt and pepper, and cook, stirring frequently, until both are tender and lightly browned in spots, 6 minutes. Divide the apples and onions between 2 plates. Thinly slice the tenderloin, and divide it between the plates as well.Stir together the remaining 1 tablespoon of mustard with the jam, season with salt and pepper, and serve as a sauce alongside the pork. Enjoy!
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SERVES

2

INGREDIENTS

1 whole pork tenderloin (1 pound), at room temperature

kosher salt, to taste

freshly ground black pepper, to taste

4 tablespoons Dijon mustard, divided

6 thyme sprigs

1 sweet-tart apple, such as Granny Smith, Fuji, or Gala, peeled, cored, and cut into 8 wedges

1 medium red onion, ends trimmed, cut lengthwise into 8 wedges

2 tablespoons olive oil

3 tablespoons apricot jam

Before you start

Because of the slow and steady temperature rise of sous vide cooking, the meat will look pinker than you may be used to with traditional cooking. But don’t worry, it will be properly cooked through, and you’ll get a tender and flavorful result.

Preparation

To start cooking, fill a large pot with water, ⅔ of the way full. Place your pot on the surface, attach the probe to the side of the pot, and plug the thermometer into your One Top.

While water is heating, cut the pork in half crosswise, and brush it with 2 tablespoons mustard. Season all over with salt and pepper.

Place the bag on its side, and put half of the thyme at the bottom of the bag. Top with both pork pieces, remaining thyme,apples, and onions. Squeeze the air out of the bag, then seal.

Place the bag in the water bath, attaching it to the side of the pot with a binder clip.Rest one end of a pair of tongs on the food in the bag and the other end on the side of the pot. (This helps to weigh the bag down and keep the food submerged.)

Cook the pork and vegetables for 90 minutes. This will cook the pork to medium doneness, and the apple and onion wedges will be slightly tender.

Remove the bag from the water, and place it on a cutting board. Open the bag, and use the tongs to remove the tenderloin pieces and discard the thyme. Strain the apples and onions, and set aside.

Place a large cast-iron pan on One Top and allow to heat to goal temperature.

Add oil and swirl to evenly coat pan. Then add the tenderloin pieces, and cook, turning every 1 minute, until they are golden brown all over, 4 minutes total. Transfer the pork to a cutting board.

Add the apples and onions to the cast-iron pan, season with salt and pepper, and cook, stirring frequently, until both are tender and lightly browned in spots, 6 minutes. Divide the apples and onions between 2 plates.

Thinly slice the tenderloin, and divide it between the plates as well.

Stir together the remaining 1 tablespoon of mustard with the jam, season with salt and pepper, and serve as a sauce alongside the pork. Enjoy!

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