Cognac Pork Tenderloins

Ingredients for 6

• 2 pork tenderloins

• Butter or oil

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 5 onces cognac

• 2 cups beef broth

• 2 teaspoons butter softened

• 2teaspoons flour

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.

• Step 2

  In a skillet, seal the pork tenderloin in a little butter and oil 2-3min each side. Remove cooking fat.

• Step 3

  Add the onion, garlic and cognac. Stir and simmer for 3 to 5 minutes.

• Step 4

  Reserved the tenderloins

• Step 5

  Meanwhile, add the beef broth to the cognac mixture and Simmer over medium heat until the liquid reduces 1/3.

• Step 6

  Add the tenderloins and the cognac mixture in to the plastic bag and cook it 4h at 140F

• Seal The Meat And Cool The Sauce

• Step 0

  In a skillet, seal the pork tenderloin in a little butter and oil 2-3min by side and reserved.

• Step 1

  n the same in the same skillet add the mixture of cognac and bring to a boil.

• Step 2

  add the butter and flour to thicken the sauce by stirring regularly

• Step 3

  cut sliced ​​pork tenderloin and top with cognac sauce

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