- 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)
- 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
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.
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.
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.