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 yet 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. Finish the pork with a quick sear in the skillet. The sugars in the marinade will caramelize quickly to give you a beautiful crust.
Note: This recipe requires Suvie 2.0 and the Suvie Starch Cooker.
Pork Tenderloin with German Potato Salad
- 1 pork tenderloin, 12-16 oz
- 1 tbsp smooth Dijon
- 1 tbsp honey
- 1 lb baby potatoes, 1” in diameter
- 6 oz green beans
- 3 tbsp olive oil
- 2 tbsp fresh dill
- 1 tbsp wholegrain mustard
- 1 shallot, peeled
- ¼ cup apple cider vinegar
1) Season pork tenderloin generously on all sides with salt and pepper. Combine 1 tbsp dijon mustard and 1 tbsp honey in a small bowl.
2) Brush the pork tenderloin with the honey-mustard and vacuum seal.
3). Place sealed pork tenderloin in a Suvie pan and load into the bottom zone of Suvie. Place green beans in a second Suvie pan and load into the top zone of Suvie. Enter cook settings below and cook now or schedule. Place potatoes in the Suvie starch strainer set within the Suvie pasta pot. Place pot in the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Set to cook for 50 minutes.
Suvie Cook Settings
Bottom Zone: Sous Vide at 140°F, 1 hour
Top Zone: Sous Vide at 140°F, 1 hour
4) Meanwhile, thinly slice shallot and transfer to a small bowl. Stir in 1/4 cup apple cider vinegar and 1/4 tsp salt. Let rest at room temperature.
5) After the cook, remove the potatoes from the Suvie Starch Cooker and cut into quarters. Remove the green beans and cut into 1-inch pieces.
6) Combine potatoes and green beans in a large bowl with shallot mixture, 3 tbsp olive oil, 2 tbsp fresh dill, and 1 tbsp whole grain mustard.
7) 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.
8) Transfer to a cutting board and slice into pieces.
9) Divide pork and potato between plates, and serve.