This Brown Sugared Pork Tenderloin will make your day/week/month/year/life. It might taste sinful, but’s it’s just sweet and savory magic. It’s pretty simple to put together and yields the most tender and luscious seared slivers you can find. The SousVide Supreme is the perfect way to prepare pork tenderloin, keeping the juice and flavor in and all the extra fat and fuss out. Rubbed with a brown sugar blend and vacuum sealed with sweet onion and just a couple pats of butter, it’s the ultimate meal to share.
There might be a few steps to this pork dish, but it’s- oh my -worth it. If you aren’t familiar with SousVide Supreme, it’s worth getting to know. Basically, it is a temperature controlled water bath where you submerge vacuum sealed packages of food for slow, even and perfectly cooked meals. They are 100% worth it! Since the kind folks at SousVide generously gifted me a machine, I’ve had time and opportunity to play around and create some fun recipes. This is one of my favorites!
- 1.5-2 lbs Pork Tenderloin
- 1/2 Cup Brown Sugar
- 1 Teaspoons Cinnamon
- 2 Teaspoons Espresso Powder
- 2 teaspoon Garlic Powder
- 3 tablespoons Butter
- Roughly Chopped Medium Vidalia Onion
- Olive Oil
- 1-2 lbs Fingerling Potatoes
- 4 Cloves Garlic
- Gruyere cheese
- 1/4 Cup Browned Butter
- cooked onions from pork
- Fill with water and preheat the SousVide to 140 degrees.
- Mix brown sugar with cinnamon, espresso powder and garlic powder in a bowl. Dry off the pork tenderloin and then rub the brown sugar rub mixture all over it. Place the pork, roughly chopped onion and two tablespoons of butter in a vacuum seal bag and place in SousVide Supreme. Cook for 3- 3.5 hours.
- When the pork is cooked, remove the bag from the SousVide Supreme and set let cool until able to handle. Cut the bag open and pour the juices in the bag into a bowl or container and set aside. Remove the onions from the bag and set aside for the potatoes. Set pork on a plate and wait to sear.
- Once the onions have been caramelized (see below) and the potatoes are about ready in the oven, heat a skillet over medium high heat and melt a tablespoon of butter. Sear the pork on each side. When seared, pour in the juices you've set aside from the SousVide bag and let reduce by about 1/3 into a glaze/sauce. When reduced, turn off the heat and remove the pan from the burner. Put the pork on a cutting board, let sit for a few minutes, then cut in 1/4" - 1/2" slices. Arrange on a platter or dinner plate and drizzle the glaze/sauce over top the meat. Serve with the potatoes and a side of your favorite vegetable.
- After the pork is done cooking, preheat the oven to 350. Remove the onions from the vacuum bag and melt a tablespoon of butter over medium heat in a large skillet. Add a light drizzle of olive oil. Caramelize the onions, remove from the heat and set aside. Once cool enough, chop them into small slices. While the oven is preheating, line a baking sheet with foil and drizzle with olive oil. Place the potatoes and garlic on the baking sheet and cook for about 20-30 minutes or until soft to the touch. Remove the pan from the oven and smash the potatoes with the bottom of a cup or mug. Drizzle the brown butter over the potatoes, then sprinkle the chopped onions and gruyere. Place the pan back in the oven until the cheese is lightly browned. You can turn up the temperature to help move it along.
- Of course, you don't have to pair the pork with the potatoes but it's mighty good! If you want to skip the spuds, caramelize the onions, then reduce the sauce and move straight to the pork and serve the onions with the meat.
If you haven’t used espresso powder, you’ll love it! I use it in all different kinds of dishes, like in this brown sugar rub or in Chocolate Panettone Bread Pudding. I really like King Arthur Flour’s Espresso Powder. A 3oz. container will last you a good while and adds a really wonderful level of flavor.
Make sure you take a big bite of all the flavors together. You can thank me later.