Sous Vide Mosaic “Porchetta” Pork Tenderloin

For this recipe I was inspired by the flavours you would find in a porchetta: fennel, oranges, chilli flakes, and some herbs. When it comes time to serve, I like to use those same flavours in a fresh, tangy chimichurri.

Author

Chris Jay

Prep Time: 00:30

Recipe Time: 03:00

Temperature : 135F / 57.2C

Ingredients

• **For the Pork:**
• 2 tablespoons dried parsley
• 2 teaspoons toasted fennel seeds
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 pound pork tenderloin
• Zest of 1 orange (save the orange for the sauce)
• 7 to 8 slices prosciutto
• **For the Orange Chimichurri:**
• 1 bunch flat leaf parsley, leaves stripped from the stems and stems discarded
• 5 sprigs fresh thyme, leaves stripped from the stems and stems discarded
• 1 shallot, peeled
• 2 garlic cloves, peeled
• 1 orange (from above)
• 3/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Attach the Anova Precision Cooker to a vessel of water and set the temperature to 135°F (57°C).
2. Start the pork: Using a spice grinder, pulse the dried parsley, fennel seeds, garlic powder, onion powder, dried thyme, salt, black pepper, and pepper flakes until finely ground.
3. Remove any silverskin from the pork. Slice the pork lengthwise into 7 to 8 strips. Cut the strips into different thicknesses for a better mosaic look.
4. Microplane the orange zest over the pork. Sprinkle the spices over the pork, then roll the pork in the spices, making sure each piece is well coated.
5. Run a wet towel over a clean work surface to make it damp. Lay two large pieces of plastic wrap (slightly overlapping each other) over the damp surface.
6. Lay the prosciutto slices (slightly overlapping each other) on top of the plastic wrap.
7. Stack the pork perpendicular to the end of the prosciutto and, using the plastic wrap, roll the prosciutto tightly around the pork. Tie the ends of the plastic wrap to keep the pork in a cylinder shape.
8. Seal the pork in a vacuum seal bag, transfer to the water bath, and cook for 3 hours.
9. Meanwhile, make the sauce: Finely chop the parsley, thyme, shallot, and garlic and transfer to a medium bowl. Segment and dice the orange, then add it to the bowl. Stir in the olive oil, vinegar, pepper flakes, salt, and pepper.

Finishing Steps

1. Remove the pork from the vacuum seal bag and pat dry with paper towels. 
2. Coat the bottom of a large skillet with vegetable oil and place over medium-high heat. When the oil just starts to smoke, add the pork and sear, rotating every 20 to 30 seconds, until browned on all sides.
3. Transfer to a cutting board and let rest for 3 to 4 minutes. Carve and serve with the chimichurri.