Roast Pork Tenderloin with Morel Cream Sauce (serves 4)
I know with the all the new Anova Sous Vide cookers recently sold a lot of people are going to be looking for sous vide recipes. Here’s an easy one that turned out great last night:
Soak I cup of dried morels in hot water for a minimum of 30 minutes
Tie 2 pork tenderloins together with butcher twine. Lay them so one large end (butt) is next to the tail end to form a fairly symmetrical roast.
Brown the meat quickly in very hot pan
Bag & cook in sous vide cooker @ 140 degrees for medium for a minimum of 2-3 hours
Strain the liquid from the morels and add to a sauce pan (watch out for grit!)
Add the purged liquid from the sous vide bag to the same pan. Reduce by ½ then add about a 12oz. of heavy cream.
Add the morels and continue reducing until the sauce covers the back of the spoon. I added a bit of mushroom powder to the sauce but that’s optional. It’s good with or without.