Sous vide has allowed me to make stuffed pork (pork roulade) into what I always wanted it to be. With traditional
cooking methods, stuffing meat always creates issues with doneness; anyone that has stuffed a Thanksgiving turkey knows this all too well.
Using this technique, you will find that the stuffing perfectly permeates through the meat and nothing is dry. I hope this doesn't sound like
bragging on my part - I often worry about this when talking about a dish I made with sous vide because I am usually talking about
how great it turned out.
The big difference here is that the end result has very little to do with me - it's the cooking method, which is why I love it -
you don't have to be all that skilled in the kitchen to get gourmet results. Okay stepping off my sous vide soap box. This recipe
is great for a group because you can complete the sous vide cooking a day or two before and then the finishing sear should heat
the tenderloin completely for when you are ready to serve.
Sous Vide Stuffed Pork
Recipe for sous vide stuffed pork tenderloin By Marysmaking
Prep time: - Cook time: - Total time: Yield:4-6S
Ingredients
- 1 (lb) pork tenderloin
- 1 cup dried figs
- 1 cup dried cranberries
- 1 cup golden raisins
- 1/3 cup Luxardo liqueur or cherry/apricot flavored liqueur
- 1 medium, finely chopped red onion
- 2 cloves garlic
- 2 T balsamic glaze/vinaigrette
- 1.5 cup torn King's Hawaiian rolls (or your choice of bread)
- 3 T fresh sage
- salt & pepper
- Directions
Heat sous vide circulator or machine to desired meat doneness - I did 140F.
Combine dried figs, cranberries and golden raisins with liqueur and allow them to re-hydrate while you prepare the pork.
Trim silverskin from pork and then you will make about three cuts to start making it flat.
The first cut will be more a deep score in the middle, almost all the way through, but to not cut into two separate halves -leave at least 1/2 inch of meat.
The second cut will be a deep score between the middle and left edge and the third between the middle and right edge.
You will then pound the tenderloin until it is about ___ inch thick.
Lightly salt and pepper pork and then begin to finish stuffing.
Grind torn bread in a food processor with the sage until it is a fine mealy texture.
Heat pan and saute onion and garlic for about 3 minutes, then add dried fruit, balsamic, and a dash of salt and pepper and cook until onion is translucent (about 5 minutes) - set aside and let cool.
Combine bread mixture with dried fruit in a bowl until well blended and sticks together.
Spread stuffing over flat tenderloin leaving a little room at the edges.
Roll pork into a log and secure with butchers twine.
Place in vacuum sealed bag and let cook for at least 2 hours or until your devices instructions indicate ( I did about 2.5 - 3 hours).
When tenderloin is done cooking - at this stage you can either put it back in the refrigerator or finish with searing to serve.
If searing, heat olive oil in a pan and fry each side of pork for about 2 minutes. Leave twine on or tenderloin will unroll.
Remove pork from heat, let sit for about 5 minutes and then remove twine and slice to serve.
