This stuffed pork tenderloin is an impressive dish that can be accomplished with only a moderate amount of preparation. The filling can be changed up to suit whatever is in season. Cooking it sous vide means you never have to worry about whether or not it’s cooked all the way through, so you’ll turn out a perfect, gorgeous meal every time. It’s very simple!
When I think of pork, I think of applesauce and cabbage, so I like to mimic those flavors on the interior of this roast. Saute some chopped apples and shaved Brussels sprouts with some garlic and pine nuts, and you have a new twist on an old classic!
Next, butterfly your tenderloin by slicing into it lengthwise. I make one cut about half an inch up from the counter top, along the loin. Then I make another cut into the new section I’ve just opened up, almost as if it were a letter folded in thirds. This isn’t necessary, but gives you more surface to work with. You can also just split it in half and pound it out flat.
Layer the flattened loin with your cooked filling, and slide some bakers twine underneath. Roll the loin back up and tie in several places.
Seal the stuffed and trussed loin in a bag, and cook in your water bath for 2 hours at around 134ºF (57ºC) for a nice medium rare – medium finish. After cooking, remove from the bag and sear on all sides with a torch or in a hot pan.
Leftovers can be reheated in the same temperature bath for 30 minutes to an hour. That way you don’t risk drying out the pork, and it will remain as delicious as the first day you made it.
- 1 pork tenderloin
- 2 cloves garlic, chopped
- ½ cup shaved or chopped Brussels sprouts (or kale)
- ¼ cup chopped apple (or pear)
- 2 tablespoons pine nuts (or pecans)
- 1 tablespoon chopped fresh oregano
- 1 tablespoon oil
- Salt + Pepper
- Preheat water bath to 134ºF (57ºC).
- Heat oil in skillet over medium heat.
- Saute garlic for 30 seconds until fragrant.
- Add Brussels sprouts and cook for 3 minutes, until soft.
- Toss in apples, pine nuts, and oregano for 1 minute.
- Remove from heat and let sit until cool enough to handle.
- Meanwhile, butterfly pork loin and pound flat if necessary.
- Sprinkle filling over pork.
- Roll and tie pork.
- Season all over with salt and pepper.
- Seal in bag and cook in preheated water bath for 2 hours.
- Remove from bag and sear all over with a torch or in a hot pan.
- Serve immediately.