Iberico Pork Tenderloin with Sage and Old Mustard

If you can't find ibérico tenderloin any other breed of pig will also work. Although it won't be as tender. If you don't use ibérico pork increase the temperature to 60 Celsius. Original recipe from: https://dorarnosella.com/2012/06/26/solomillo-iberico-sous-vide-con-salvia-mostaza-y-pure-de-coliflor/

Author

Pepito Webofrito

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 131F / 55C

Ingredients

• 1 ibérico pork tenderloin
• 2 or 3 fresh sage leaves
• 20 g / 1 tsp old mustard (Dijon with whole grains)
• 3.75 g / ⅔ tsp salt (kosher or any pure sea salt without added iodine)
• Freshly coarsely ground black pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 55ºC / 131.0ºF
2. Prepare the ingredients. Trim off the excess of grease and remains of tendons from the tenderloin.
3. Rub the tenderloin with salt & pepper. Put in bags and add the sage leaves and mustard. Seal the bags.
4. Set in the bath from 1 hour to reach the temperature in the center of the tenderloin to 3 hours to completely pasteurise it.

Finishing Steps

1. Put some oil in a cast iron saucepan and put on high heat.
2. While the pan is getting heated, empty the liquids from the bag in a recipient and keep aside. Remove the leaves. Dry the tenderloin.
3. Seal the tenderloin on high heat. All its sides. This shouldn't take more than 2 or 3 minutes.