Cognac Pork Tenderloins

Easy and just enough fancy!

Author

Marie-Jeanne Allard-Bergeron

Prep Time: 00:10

Recipe Time: 04:00

Temperature : 140F / 60C

Ingredients

• 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

1. Set your Anova Sous Vide Precision Cooker to 140.0ºF / 60.0ºC.
2. In a skillet, seal the pork tenderloin in a little butter and oil 2-3min each side. Remove cooking fat.
3. Add the onion, garlic and cognac. Stir and simmer for 3 to 5 minutes.
4. Reserved the tenderloins
5. Meanwhile, add the beef broth to the cognac mixture and Simmer over medium heat until the liquid reduces 1/3.
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

1. In a skillet, seal the pork tenderloin in a little butter and oil 2-3min by side and reserved.
2. n the same in the same skillet add the mixture of cognac and bring to a boil.
3. add the butter and flour to thicken the sauce by stirring regularly
4. cut sliced ​​pork tenderloin and top with cognac sauce