Pork Tenderloin with White Balsamic-Lime Vinaigrette

INGREDIENTS

Pork:

  • 2 Whole Pork Tenderloins (1.5 to 3 pounds total)

Cherry Coke Marinade:

  • 1/4 Cup Soy Sauce
  • 1/4 Cup Dark Brown Sugar
  • 1/4 Cup Cherry Cola
  • 1/2 Tablespoon Sour Cherry concentrate (optional)
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Minced Onion
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Black Pepper
  • 1/4 Teaspoon Liquid Smoke (if searing)

Vinaigrette:

  • 1/4 Cup grapeseed oil
  • 1/3 Cup thinly sliced shallots
  • Kosher salt
  • 1 Teaspoon chopped fresh ginger
  • 2 Tablespoons white balsamic vinegar
  • 1 Tablespoon honey
  • 1 1/2 Tablespoons fresh lime juice; more to taste
  • 1 Teaspoon finely grated lime zest
  • 1 Teaspoon finely chopped fresh flat-leaf parsley
  • 1 1/2 Teaspoons Dijon mustard
  • Freshly ground white pepper

DIRECTIONS

For the Marinade:

Combine Marinade ingredients and mix well. If searing, add a drop or two of Liquid Smoke.

For the Pork:

Remove silver skin from tenderloins.

Place the tenderloins in a resealable plastic bag and pour in the marinade. Refrigerate for 6 to 12 hours (aka overnight).

Remove pork from marinade, drain, remove anything clinging to the meat.

Place each piece in a sous vide bag. Seal.

Using a sous vide precision cooker, preheat a water bath to 130 degrees. Add pork, cook for 2-3 hours. Remove from bath, let cool (or refrigerate). This can be done a day or two in advance.

For the Vinaigrette:

Heat the oil in a 8-inch skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes. Strain.

Meanwhile, in a small heatproof bowl, whisk the vinegar, honey, lime juice, zest, parsley, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.

Season to taste, adding more citrus juice, salt, or pepper as needed.

To serve:

Remove pork from sous vide bags, discard the liquid. 

Either smoke the pork over indirect 225°F heat until it reaches an internal temperature of 120°F (about an hour) or sear on a hot grill (or using a Searzall) for 1-2 minutes a side.

Let rest for 3-5 minutes, then slice finger thick. 

Drizzle vinaigrette over pork and serve.

NOTES

Pork can be marinated and sous vided 1-2 days in advance.

The vinaigrette will keep for a week and is also good on salads. In practice, I use the zest and juice from one lime.

The target temperature for pork tenderloin is usually 140-145 degrees, but remember this has been sous vided, so is already cooked through.

Adapted from recipes by Chris Lilly, Susie Middleton, Clint Cantwell, and J. Kenji López-Alt.

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