My Cook: Pork Tenderloin with German Potato Salad

August 6, 2019
- Pork,
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Serves 2-3
Active Time: 20 minutes
Total Cook Time: 2 hours 30 minutes


This meat and potatoes dish takes advantage of a simple marinade to glaze the pork tenderloin, and a light oil-and-vinegar-based potato salad to round out the dish. Tender but crisp green beans add a nice crunchy contrast to the creamy potatoes and the sharp hit of pickled shallots adds a zing to the potato salad. Dijon and honey are the dynamic duo marinade that imbues the pork with sweet and savory flavor. Don’t worry about overcooking your pork tenderloin, a notoriously dry and treacherous cut, your tenderloin is guaranteed to be perfectly rosy pink all the way through with our precision sous vide technology. Finish the pork with a quick sear in the skillet. The sugars in the marinade will caramelize quickly to give you a beautiful crust.

Ingredients

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  • 1 pork tenderloin, 12-16 oz
  • 1 tbsp smooth dijon
  • 1 tbsp honey
  • 16 oz baby potatoes, 1” in diameter
  • 6 oz green beans
  • 3 tbsp olive oil
  • 2 tbsp fresh dill
  • 1 tbsp wholegrain mustard
  • 1 shallot
  • ¼ cup apple cider vinegar

Instructions

Season pork tenderloin generously on all sides with salt and pepper. Combine 1 tbsp dijon mustard and 1 tbsp honey in a small bowl.

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Cover the tenderloin with the honey-mustard and vacuum seal (see our DIY vacuum sealing guide for tips and tricks).

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Place in a Suvie pan and load in the upper right cooking zone.

Add green beans to a Suvie pan and place in the upper left cooking zone. Place potatoes in the starch pan in the lower right cooking zone. Fill the reservoir on your Suvie, enter the My Cook settings and set to cook or schedule.

My Cook Settings

Protein: 140°F, 1 hr

Veg: 8 min

Starch: 50 min

During the cook peel the shallot and thinly slice into half-moons.

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Toss with ¼ cup apple cider vinegar and ¼ tsp salt.

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Let rest at room temp if you selected cook now, or place in the refrigerator until the cook is completed.

After the cook, remove the potatoes from the starch pan and cut into quarters. Remove the green beans and cut into 1-inch pieces.

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Combine potatoes and green beans in a large bowl with mayonnaise, pickled shallots and vinegar, fresh dill, and whole grain mustard.

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Remove tenderloin from the vacuum-sealed bag. Heat a skillet over high heat. Add ½ tbsp vegetable oil to the skillet, sear the tenderloin on all 4 sides for 30-45 seconds per side. The meat should be nicely browned but not burned.

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Move to a cutting board and let rest for 2-3 minutes.

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Slice and serve with the potato salad.

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Wine Pairing

Tenderloin is one of the more delicate cuts of pork so chose a wine that wont overwhelm the subtle flavors. We recommend either an oak-aged Chardonnay or a good glass of Zinfandel.

Dan Snedeker