Pork Tenderloin with Sage and Rosemary Cream Sauce

Sous vide pork tenderloin with savory cream sauce. If you or someone you love doesn't do mustard in any form, it can be difficult to make a tasty pan sauce for pork without mustard. Feel free to add a little Dijon mustard with the cream, if you are cooking for people who enjoy it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the pork tenderloin at 140 degrees F for 2-4 hour.

Step 2

Preheat the olive oil in a skillet until it shimmers.

Step 3

Dry the pork tenderloin and season with kosher salt and freshly ground black pepper.

Step 4

Sear on all sides and transfer to a cutting board to rest.

Step 5

Sautee the onion or shallot in the pan until translucent and starting to brown.

Step 6

Add the garlic and chopped herbs, stir until aromatic, and add the wine to prevent the garlic from browning.

Step 7

Reduce the wine until almost dry, stirring to release the fond from the bottom of the pan.

Step 8

Add the chicken stock, sherry, cream, cayenne, and soy sauce and reduce slightly.

Step 9

Stir in cold butter one cube at a time to emulsify.

Step 10

Slice the pork in 1/4 inch slices and serve with the pan sauce, garnished with parsley, with a sage leaf, or a tiny sprig of rosemary.