Chefs of the Sierras
James Malone
Staccato Restaurant
Pork Tenderloin Sous Vide
Pork Tenderloin Sous Vide
Ingredients
2 each Pork Tenderloin
1/4 cup Bacon Fat
2 tbsp. Potlatch Spice (any favorite rib rub will do)
Clean pork of any excess fat or silver skin. Cut off tapered ends about an inch in and cut in half. Coat pork with bacon fat and season liberally with potlatch spice. Slightly dampen the work surface, to anchor the plastic. Lay out two overlapping pieces of plastic wrap to form an 18-inch square. Place the meat on top. Pull the plastic wrap up and over the roll, pressing against the plastic wrap on the other side of the meat, without catching it in the pork. Using a ruler or the back of a knife, push the meat toward you to compress it, then slowly roll up the tender in the plastic wrap, pinching in the sides from time to time to compact the meat. Twist both ends and tie with kitchen twine. Trim the ends of the plastic wrap. To cook the pork, fill a large pot with water and clip a thermometer to the side of the pot. Bring the water to 140F. Using a large pot of water to poach the pork makes it easier to maintain the temperature of the water once the pork is added. It is important that the water temperature remains close to 140F as the pork cooks, so keep a bowl of ice cubes next to the stove, and if the temperature climbs, add a few ice cubes to lower the water temperature quickly. Place the pork, still wrapped in plastic, in the water and poach for 30-45 minutes carefully maintaining the temperature. If the pork does not remain under the surface of the water, hold it down with a wooden spoon. Remove the pork from the water and insert an instant-read thermometer into the meat at one end of the tenderloin, reaching into the center of the meat. The temperature should be close to 140F. If the temperature is too low, seal the wrapped poach in a plastic bag and continue to poach the meat. If the pork is done, turn off the heat. The pork can be held in warm water for up to 2 hrs. To serve, remove the pork from the water. Remove the plastic wrap. In a large skillet, heat 1-tablespoon olive oil over medium-high heat. Add the pork and, with a pair of tongs, roll the meat back and forth occasionally for about 3 to 4 minutes, or until seared on all sides. Remove from the heat and let rest 5 to 10 minutes before cutting.
Parsnip-Yukon Gold Potato Puree
2 each parsnips (sliced thin)
1 med. Onion (sliced thin)
1 cup heavy cream
Put all ingredients in a sauce pot and bring to simmer slowly. Turn heat down as low as possible and cover. Let cook until parsnips and onions are soft (about 1 hr.) Stir regularly so the starch does not burn on the bottom of the saucepot. Puree until liquefied. Strain and reserve.
1 pound Yukon Gold Potatoes
1/4 cup Unsalted Butter
Salt and Freshly Cracked Black Pepper
Cut Yukons into similar size pieces and cook in heavily salted boiling water until easily pierced with a knife. Strain potatoes and mash. Instead of normal cream use the parsnip-onion puree. I usually use 2or3 to 1 parsnip puree to gold puree. Be careful not to add too much or the potatoes will be to loose. Finish by folding in the butter and season with salt and freshly cracked black pepper.
Madeira Sauce
2 tbsp. shallots (chopped fine)
2 tsp. garlic (minced)
1/4 cup madeira
1/4-1/2 cup veal demi
3 sprigs thyme
Sherry Vinegar To Taste
1/4 cup butter
Salt and Freshly Cracked Black Pepper
Sweat shallots in 10 inch sauté pan over medium heat. Add garlic and sweat 1 to 2 minutes more. Deglaze with Madeira and reduce until almost fully evaporated. Add veal demi, thyme and red wine vinegar. Bring to a simmer and turn down right below simmer so the thyme can steep. Finish with butter, salt and pepper. Balance when finished.
Sauteed Mushrooms
2 tbsp. olive oil
2 cup Your favorite mushrooms
1 tbsp. shallots (minced)
2 tsp. garlic (minced)
1 each lemon
2 tbsp. unsalted butter
Salt and Freshly Ground Black Pepper
In large skillet over med. high heat add oil. Place mushrooms in pan with a little room between each one so as not force them to release their water. When ready to flip add butter and turn mushrooms over carefully. Add shallots and garlic, sauté for 2 or 3 more minutes and then finish mushrooms by sprinkling fresh lemon juice, salt and pepper evenly over them. Transfer to plate line with paper towels to drain and become crispy.
Wine Pairing
For the Pork Sous Vide I would pair an Oregon Pinot Noir to compliment the white truffles and seared pork, maybe a reserve Rex Hill Pinot or a single vineyard Pinot from Tori Mor. The potlatch spice can give off a slightly smoky quality that adheres well to the flavors found in most Willamette valley Pinot Noir’s.
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