Stuffed Pork Tenderloin Sous Vide
recipe

Tender and juicy pork tenderloin stuffed with blue cheese and apples. This delicious dish is prepared using the sous vide method, ensuring perfect cooking.
Preparation Time: 2 hours 30 minutes
Serving Size: 4

Ingredients

- Pork tenderloin, silver skin removed
- Filling:
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 cup panko breadcrumbs
- Sea salt
- Freshly ground black pepper
- 3-4 sprigs of rosemary, finely chopped
- A knob of butter for sautéing
- 100 g blue cheese, crumbled
- Wrapping:
- 8 slices of prosciutto
- Maple syrup

Instructions

1. Preheat the water bath to 60°C (140°F).
2. Finely chop the onion and garlic, and sauté them in butter until softened.
3. Add the panko and rosemary to the onion mixture and cook over medium heat until the panko is golden brown. Season with salt and pepper, then set aside to cool.
4. Slice the pork tenderloin in half lengthwise, open it like a book, and gently pound it flatter.
5. Spread the onion-panko mix and crumbled blue cheese over the pork, then roll it up tightly.
6. Lay the slices of prosciutto on a sheet of plastic wrap overlapping slightly, and brush with maple syrup. Place the pork roll on top and wrap it tightly.
7. Tie with kitchen twine and seal in vacuum bags. Cook in the water bath for 2 hours at 60°C.
8. Remove the rolls from the bags, pat dry, and sear in a hot pan with oil until beautifully browned. Let rest for 10 minutes before slicing.
9. Pour the juices from the sous vide bags into the pan with the frying oil and bring to a boil for sauce.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 35 g
- Fat: 20 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Sodium: 1 g

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