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Sous vide pork tenderloin with risotto cake and vanilla seasoned yellow mushroom cream
Description
The sous vide process is special where the fluids are kept in the meat. The prepared meat is soft, supple and rich in nutrients. The cell structure is not damaged. Place the cleaned and portioned pork tenderloin pieces in salt solution of 8% (add 8 dkg salt to 1 l water) for 1 hour and then take them out and dry the meat. Roast a hard shell on the tenderloin pieces in hot lard. Put them into a vacuum bag together with green spices, close the bags with a vacuum machine and then at 60 degrees in a sous vide bowl heat-treat the meat for about 35 minutes. Then, after removing them from the bag, roast the meat in hot butter and cut it into slices. Housewives having no sous vide device, should proceed as follows: Following the roasting procedure to form a shell, roast the meat in the oven at 200 degrees for 6-8 minutes.
List of All Ingredients
SUMMARY
| Ingredient | 8-slice | 12-slice | 16-slice | 25-slice | 40-slice |
| pork tenderloin | 1800 | 3000 | 3900 | 2400 | 3600 |
| butter | 300 | 500 | 700 | 400 | 600 |
| oil | 100 | 150 | 200 | 120 | 180 |
| salt | 3 | 5 | 7 | 3 | 5 |
| pepper | 3 | 6 | 8 | 5 | 6 |
| rosemary | 3 | 5 | 6 | 2 | 3 |
| thyme | 2 | 3 | 4 | 2 | 3 |
| risotto rice | 400 | 660 | 860 | 520 | 800 |
| white wine | 350 | 600 | 800 | 480 | 720 |
| egg | 3 | 5 | 6 | 4 | 6 |
| onion | 300 | 490 | 650 | 400 | 600 |
| buillon | 700 | 1200 | 1600 | 1000 | 1500 |
| porcini mushroom | 350 | 600 | 800 | 500 | 700 |
| vanillastem (without inside) | 1 | 1.5 | 2 | 1.5 | 2 |
| cream | 200 | 330 | 430 | 280 | 400 |
| mustard | 2 | 3 | 4 | 2 | 3 |
Baking time: 45 min 45 °C
Recipe
Pork tenderloin
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| pork tenderloin | g | 1800 | 3000 | 3900 | 2400 | 3600 |
| butter | g | 150 | 250 | 350 | 200 | 300 |
| oil | ml | 100 | 150 | 200 | 120 | 180 |
| salt | tsp | 1 | 2 | 3 | 1 | 2 |
| pepper | tsp | 1 | 2 | 3 | 2 | 2 |
| rosemary | pinch | 1.5 | 2.5 | 3 | 1 | 1.5 |
| thyme | pinch | 1 | 1.5 | 2 | 1 | 1.5 |
The sous vide process is special where the fluids are kept in the meat. The prepared meat is soft, supple and rich in nutrients. The cell structure is not damaged.
Place the cleaned and portioned pork tenderloin pieces in salt solution of 8% (add 8 dkg salt to 1 l water) for 1 hour and then take them out and dry the meat.
Roast a hard shell on the tenderloin pieces in hot lard. Put them into a vacuum bag together with green spices, close the bags with a vacuum machine and then at 60 degrees in a sous vide bowl heat-treat the meat for about 35 minutes.
Then, after removing them from the bag, roast the meat in hot butter and cut it into slices. Housewives having no sous vide device, should proceed as follows:
Following the roasting procedure to form a shell, roast the meat in the oven at 200 degrees for 6-8 minutes.
Risotto cake
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| risotto rice | g | 400 | 660 | 860 | 520 | 800 |
| white wine | ml | 200 | 350 | 450 | 280 | 420 |
| egg | pcs | 3 | 5 | 6 | 4 | 6 |
| butter | g | 150 | 250 | 350 | 200 | 300 |
| onion | g | 100 | 160 | 200 | 120 | 200 |
| buillon | ml | 300 | 500 | 700 | 400 | 600 |
| salt | tsp | 1 | 2 | 3 | 1 | 2 |
| pepper | tsp | 1 | 2 | 3 | 2 | 2 |
Roast risotto rice in oil, on half an onion cut into fine pieces. Add salt and pepper. Stew it gradually, first together with 2 dl white wine, then with the clear soup until the rice becomes completely soft.
Cool it down to hand temperature. Beat 15 dkg butter of hand temperature, add the boiled rice and the eggs beaten.
Roast it in the oven at 140 degrees for ¾ hour.
Cool it down after filling the moulds then turn it upside down and slice it.
Vanilla seasoned yellow mushroom cream
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| white wine | ml | 150 | 250 | 350 | 200 | 300 |
| porcini mushroom | g | 350 | 600 | 800 | 500 | 700 |
| onion | g | 200 | 330 | 450 | 280 | 400 |
| vanillastem (without inside) | pcs | 1 | 1.5 | 2 | 1.5 | 2 |
| buillon | ml | 400 | 700 | 900 | 600 | 900 |
| cream | ml | 200 | 330 | 430 | 280 | 400 |
| mustard | spoon | 2 | 3 | 4 | 2 | 3 |
| salt | tsp | 1 | 1 | 1 | 1 | 1 |
| rosemary | pinch | 1.5 | 2.5 | 3 | 1 | 1.5 |
| thyme | pinch | 1 | 1.5 | 2 | 1 | 1.5 |
| pepper | pinch | 1 | 2 | 2 | 1 | 2 |
Stew the remaining onion in butter until it’s opaque, add the mushroom and the mustard then roast it until it’s golden. Add salt and spices (rosemary, thyme, vanilla).
Boil it together with the remaining white wine and add the clear soup and the cream.
Boil it at low temperature for about 20 minutes, then remove the vanilla and beat it until creamy.
Need help?
Read & Watch
Check out our How-to page for a quick revision of the technology.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Need help?
Check out our How-to page for a quick review.
You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.
Buy our Moulds
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Zila I Love Cake Bundle Package €64,41 (excl. VAT: €50,72)
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Zila I Love Cake Mould €38,54 (excl. VAT: €30,35)
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Zila Cake Mould - 40-triangle €44,45 (excl. VAT: €35,00)
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Zila Cake Mould - 16-slice €44,45 (excl. VAT: €35,00)
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Zila Cake Mould - 8-slice €44,45 (excl. VAT: €35,00)
