Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce

Name: Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: French, American
Ingredients: 1 tsp Black Pepper; 0.25 cup Dijon Mustard; 1 tsp Dried Tarragon; 1 cup Heavy Cream; 1 tsp Lemon; 2 tbsp Lemon Juice; 2 tbsp Olive Oil; 2 lb Pork Tenderloin; 1 tsp Salt; 1 tbsp Turbinado Sugar; 0.25 cup Unsalted Butter; 3 tbsp White Balsamic Vinegar; 0.33 cup White Wine; 1 tbsp Whole Grain Dijon Mustard; 0.5 cup Yellow Onion

Dinner 🍽️Lunch 🥪 French 🇫🇷American High-Protein 💪Low-Carb Gluten-Free Comfort-Food Anabolic Diet

Sous Vide Pork Tenderloin with Creamy Mustard-Tarragon Sauce features ultra-juicy meat finished with a silky sauce that balances Dijon and whole-grain mustards with lemon, white wine, and a hint of tarragon. The richness of cream and butter rounds it out while bright acidity keeps each bite lively. Serve for a relaxed weekend dinner or an elegant date night centerpiece.

Prep30 mins
Cook55 mins
Serves8
DifficultyMedium

1

Prepare the thermocirculator and water bath as directed by the manufacturer. Set the thermocirculator to 135 degrees F (58 degrees C); for medium instead of medium-rare, set it to 145 degrees F (63 degrees C), and let the water bath reach the set temperature.
2

Combine the onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Microwave on high until the butter melts and the sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
3

Place the tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage the bag to coat the meat evenly with the sauce, arranging the tenderloins in a single layer. Seal the bag with a vacuum sealer according to the manufacturer's directions.
4

Transfer the sealed tenderloins to the heated water bath with the thermocirculator; cover the vessel with aluminum foil to limit evaporation. Cook to the desired doneness, 45 to 50 minutes; the meat will be 135 or 145 degrees F (58 to 63 degrees C) when done, depending on the chosen doneness.
5

Remove the bag from the water bath, move the meat to a plate, and pat it dry with a paper towel. Rub with olive oil and sprinkle with pepper.
6

Heat a large nonstick skillet over medium-high heat. Sear the tenderloins until deeply browned on all sides, 3 to 4 minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe the skillet clean with a paper towel if any drippings are too dark.
7

Reduce the heat to medium. Add the remaining 3/4 cup mustard sauce to the skillet and bring to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add the cream and remaining 1/2 teaspoon tarragon, and cook, stirring occasionally, until the sauce thickens enough to coat the back of a spatula, about 1 minute. Slice the tenderloins and serve with the sauce.