This sous vide pork tenderloin recipe is cooked to absolute perfection. Toss it through with sweet feijoas and a sweet ginger vinaigrette for an impressive autumn salad recipe.
Coat pork tenderloin in ½ tbsp avocado oil and salt and pepper to taste and place in the sous vide bag and seal. For a medium rare cook, the sous vide pork tenderloin temperature should be at 55.4°C or 130°F for 1 hour. Preheat the water bath using the Precision Cooker to this setting.
Wash baby spinach and set aside to dry.
Slice the shallot very thinly.
Roughly tear the coriander leaves to yield ½ cup.
Peel 4 feijoas and slice crossways.
Make feijoa flowers with the other 4 feijoas. Place the fruit on the chopping board. Using a small knife, pierce the feijoa at a diagonal angle until it hits the chopping board. Remove the knife and continue to make diagonal cuts around the fruit about 0.5cm apart. Once you have done one round, make diagonal incisions on the other angle. What you’re after are zig-zag cuts all the way around the fruit. You’ll then be able to pull the fruit apart, which will resemble a flower.
When the pork is cooked, heat up 2 tbsp of avocado oil in a pan. Sear each side for 1 minute and let it rest for 5 minutes. Then slice.
Salad Dressing
Peel and grate the ginger to yield 2 tsp.
In a small mixing bowl, add the ginger, olive oil, rice wine vinegar, brown sugar, garlic powder and cumin powder.
Mix until well combined.
Assembly
In a medium sized mixing bowl, add the baby spinach and sliced shallots. Add half the ginger vinaigrette and toss gently. Place on a serving platter.
Add the sliced pork and then the feijoas. You can tuck some under the spinach leaves.
Sprinkle it with cashew nuts.
Garnish with coriander leaves.
Pour the rest of the ginger vinaigrette on top. Season with salt and pepper to taste and serve.
Video
Notes
Here are the different sous vide pork tenderloin temperature setting for the Precision Cooker: Medium-rare - 130°F/54°C for 1 to 4 hours Medium - 140°F/60°C for 1 to 4 hours Medium-well - 150°F/66°C for 1 to 4 hours Well-done - 160°F/71°C for 1 to 4 hours
As feijoas are an autumn fruit, you can use kiwi fruit of any colour, be it green, gold or red or a mixture for this recipe for any other time of the year. While the flavours are not quite the same, it is the best substitute for this recipe.
Any green mixed leaves would work well for this salad. If you love the peppery flavours of arugula, you can use that as they are or perhaps mix it with other greens.
You can use salad onions instead of shallots.
You can replace coriander with flat leaf parsley or chervil.
You can use roasted or unroasted cashews for this recipe. You can also replace cashews with pistachios, macadamias or almonds if you have them handy in your pantry.