Pork tenderloin stuffed with sun-dried tomatoes, cashews, pistachios, and almonds - all cooked Sous Vide

Name: Pork tenderloin stuffed with sun-dried tomatoes, cashews, pistachios, and almonds - all cooked Sous Vide
Ingredients: Pork tenderloin 1 piece Dried tomatoes (from jar) 10 pieces Pistachios 1 tablespoon Almonds 1/2 tablespoon Dried cranberries 1 tablespoon Cashews

Meat - Pork tenderloin stuffed with sun-dried tomatoes, cashews, pistachios, and almonds - all cooked Sous Vide by Marioara K. - Recipia

Pork tenderloin stuffed with sun-dried tomatoes, cashews, pistachios, and almonds cooked Sous Vide Preparation time: 30 minutes Cooking time: 7 hours Total time: 7 hours and 30 minutes Number of servings: 4 Introduction Today, I invite you to discover a delicious and sophisticated recipe, perfect for a special dinner or occasion. The pork tenderloin stuffed with sun-dried tomatoes, cashews, pistachios, and almonds, cooked using the Sous Vide method, is sure to become the star of your meal. This cooking technique, which involves preparing food in a vacuum at controlled temperatures, produces an incredible texture and intensifies the flavors of the ingredients. Cook with me step by step and uncover the secrets of this refined dish! About the recipe Many traditional recipes have evolved over time, but few cooking methods have managed to maintain their popularity and offer as many benefits as Sous Vide. This modern device allows for even cooking and preserves the juiciness of the meat, and the pork tenderloin is a perfect example of how this technique can transform a simple ingredient into a culinary masterpiece. Ingredients - 1 pork tenderloin (approximately 500 g) - 10 sun-dried tomatoes (from a jar) - 1 tablespoon of pistachios - ½ tablespoon of almonds - 1 tablespoon of dried cranberries - ½ tablespoon of cashews - ½ teaspoon of chili seeds - 2 slices of Parma ham - 25 g of butter - 2 tablespoons of olive oil - 25 ml of semi-dry red wine - Salt and pepper to taste Preparation steps 1. Preparing the tenderloin Start by shaping the pork tenderloin. Use a sharp knife to lightly score it halfway, without cutting all the way through. This step will allow the filling to integrate perfectly into the meat. 2. Tenderizing the tenderloin Place the tenderloin on a plastic wrap and use a meat mallet to gently pound it until it becomes slightly thinner and opens up. This step will help achieve an even filling and make the meat more tender. 3. Seasoning Season the inside of the tenderloin with salt, pepper, and chili seeds. These spices will add a touch of spiciness and flavor. 4. Adding the filling On the tenderloin, lay the slices of Parma ham, trimming the excess from the edges to allow the filling to distribute evenly. In a pan, toast the pistachios, almonds, dried cranberries, and cashews for 2-3 minutes until they become lightly golden. Then, use a blender to turn them into a fine paste. 5. Assembling Brush the slices of ham with olive oil and sprinkle the nut and cranberry mixture on top. Add the well-drained sun-dried tomatoes from the jar. Now, carefully roll the tenderloin, ensuring the filling stays securely inside. Tie it with kitchen twine every 3 cm. 6. Preparing for Sous Vide Season the outside of the tenderloin with salt and pepper. Place it in a Food Saver bag, add the diced butter, and vacuum seal it. Make sure the bag is well-closed to prevent water leakage. 7. Cooking Sous Vide Set the Sous Vide machine to 70 degrees Celsius. Once it reaches the desired temperature, place the bag with the tenderloin inside and let it cook for 7 hours. This step is crucial for achieving the perfect texture, and the flavors will infuse into the meat. 8. Finishing the dish After 7 hours, remove the tenderloin from the Sous Vide bag and let it rest for about 1 hour. Then, preheat the oven to 200 degrees Celsius. Place the tenderloin in a baking tray lined with parchment paper, drizzling it with olive oil and semi-dry red wine. Put the tray in the oven for a few minutes until it becomes beautifully browned. 9. Serving Remove the kitchen twine and slice the tenderloin into pieces about 1 cm thick. Serve it warm, alongside a side of steamed vegetables or a fresh salad. Enjoy your meal! Useful tips - You can replace the almonds with pecans or hazelnuts, depending on your preferences. - For a more intense flavor, you can add fresh dill or rosemary to the filling. - Make sure the pork tenderloin is fresh and of good quality to achieve the best results. Nutritional information This recipe for stuffed pork tenderloin is rich in protein due to the pork, and contains healthy fats from the nuts. The sun-dried tomatoes and cranberries add antioxidants and vitamins, while the Sous Vide preparation helps preserve nutrients. Frequently asked questions 1. Can I cook the pork tenderloin at a lower temperature? Yes, but the cooking time will be longer, and the texture will be different. I recommend 70 degrees to achieve tender meat. 2. What side dishes go best? Steamed vegetables, mashed potatoes, or a green salad are excellent choices. 3. Is this recipe suitable for making in advance? Yes, you can prepare the tenderloin a day ahead and then sear it before serving. Serving suggestions I recommend serving the tenderloin with a semi-dry red wine, which will perfectly complement the flavors of the dish. Additionally, an arugula salad with parmesan and olive oil will add a pleasant contrast. Don't forget to jot down your impressions and share this spectacular recipe with your friends. Cooking is not just about food, but also about the joy of sharing special moments with loved ones. Enjoy your meal!

Pork tenderloin stuffed with sun-dried tomatoes, cashews, pistachios, and almonds - all cooked Sous Vide

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