An easy recipe for sous-vide pork tenderloin with a simple cream and mustard sauce
Season the pork tenderloin with salt and pepper
Press the sprigs of thyme and rosemary
Place the tenderloin in a vacuum bag and seal
Place the bag in the water bath with sous-vide set to 59C for a least one hour and up to four hours
10 minutes before you want to serve the sous-vide pork tenderloin, melt the butter in a skillet large enough to cook the tenderloin
Soften the shallot and set to one side
Take the tenderloin out of the water bath, carefully open and remove.
Sear the tenderloin on all sides, adding more butter to the skillet as needed
Remove the pork tenderloin and set to one side
Add the stock or wine into the skillet, stir through the mustard and reduce down a little.
Take the pan off the heat, add the cream and most of the parsley, reserving a little to garnish
Warm through gently
Slice the pork into thick medallions
Serve the medallions with the sauce drizzled over the top and garnished with the remainder of the parsley