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 Tenderloin
- 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
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.
Sous vide has been around for a little while in the professional cooking sector, but it is just starting to gain traction with home cooks thanks to cheaper equipment.
There are a lot of great resources out there, but here are a few of my favorites:
- Serious Eats
or your device's website should have a lot of recipes and resources
For more on this technique from Mary's Making:
our Pinterest Sous Vide Board
- Check out our sous vide recipes
- Peruse our Amazon Store
(where I selected many useful sous vide products)
*Disclaimer - All products I use for sous vide, I purchased myself. However, if you end up buying any products from our Amazon shop, I get a small percentage commission.
And for the official disclosure: Mary's Making is a participant in the Amazon Services LLC Associates Program,
an affiliate advertising program designed to provide a means for sites to earn advertising
fees by advertising and linking to my Amazon store