Sous vide pork tenderloin with risotto cake and vanilla seasoned yellow mushroom cream

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.

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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.

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Sous vide pork tenderloin with risotto cake and vanilla seasoned yellow mushroom cream