Dijon/Stilton Pork Tenderloin

Author

Ryan Giddins

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• Pork Tenderloin
• Salt
• Dijon Mustard
• Blue Stilton cheese

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
2. Pat dry with kitchen roll and Trim your Pork Tenderloin removing the silverskin and cut off the loins skirt (butt end) (used to wrap the centre before cook)
3. Take your Trimmed Tenderloin and cut in half. Using a sharp filleting knife push the knife through the centre of the meat on most of the way through but not out of the other side.
4. Twist the knife in a circular motion to create a pocket inside the meat, repeat on both sides, cut your cheese into long strips and fill to your own requirements.
5. Take the Skirt which you will have cut off the butt of the fillet and bash out gently until flat.
6. Now to season your meat using your salt. Then coat all three pieces of the Pork with your Dijon mustard.
7. Place the two opens ends of the Pork together and place on top of the skirt and wrap round the centre. (This will keep all that lovely Stilton inside the meat when cooking)
8. Seal in your meat using your chosen Vac Pac method and cook.

Sear(ious) Results

1. Remove your Tenderloin from your cooking bag. Pat dry and discard all the cooking juices.
2. Fire up your frying pan/skillet (using your own choice of cooking oils) and sear the whole out side of the Pork until browned.
3. Removed from the heat and place the meat in tin foil, wrap and cover with a tea towel and allow to rest for 10mins.
4. Then slice and serve.