Pork Tenderloin with Peach Asian Marinade

On October 6, 2013, in Recipes, by Chris Baccus
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porkloinsousvide

 

There are some meats that I now cooked solely with my SousVide Supreme.  I simply can’t beat the perfection of a slow cook that I get from this style of cooking. Pork tenderloin is a cut that does very well and adding a marinade is a great way to add a ton of flavor since the meat and marinade is vacuum sealed which helps trap all the flavors.

This simple dish requires only a few ingredients and was a great way to put a sweet, flavorful peach to use that was getting a bit too ripe to eat.

insousvide

Pork Tenderloin with Peach Asian Marinade
Serves 2

1 Pork tenderloin, trimmed of excess fat
1 Peach, peeled and cored
1/8 cup soy sauce
1 tsp sesame oil
1/2 tsp brown rice vinegar
1 garlic clove

Combine everything for the marinade into a handheld food processor or blender until smooth.  Place the pork tenderloin into a vacuum seal bag and add the marinade.  Seal the loin and marinade.

Place in a water bath in the SousVide Supreme and cook for 8-12 hours at 140 degrees.  After 8 hours it is done, the extra time is flex time.  Preheat a grill on high for 10 minutes. Remove the pork from the SousVide Supreme and place pork on the grill for a couple minutes on each side to add some finishing grill marks.

Slice the pork and serve over rice or with your favorite Asian inspired side dish.

 


DISCLAIMER: I was sent the SousVide Supreme to try as part of a blogger outreach program from the company.  The opinions are my own.

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This is my first time contributing a recipe to the great #SundaySupper group organized by Isabel.  This week’s theme is Back to School Meals.  Each recipe must be easy to make in less than 30 minutes making it an easy fit for cooking at home during a school night.

Well this is something I live by as the sole cook and income in our household, so coming home after a long day of work means I need to be able to make a great dinner with little time and with so many great peaches at our Farmers’ Markets here in Southern California I decided to do a simple, yet flavorful salad.

End of Summer Grilled Peaches and Chicken Salad
Serves 4

1 lb chicken, boneless skinless breasts
2 peaches
1 bunch of green or red leaf lettuce
4 oz. crumbled feta cheese
3/4 cup of olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
Salt and Pepper to taste

Heat grill for cooking chicken breasts and peaches.  In a bowl place 1/4 cup of olive oil and salt and pepper mixing together then coating boneless, skinless chicken breasts with mixture.  Place chicken breasts on half of the grill. Keeping the other half of grill free for cooking peaches. Cook chicken for about 10 minutes per side being sure not to burn.

Cut some ripe but not too soft peaches into halves and remove the pits.  Drizzle a small amount of olive oil on the exposed inside half of the peaches. Put them non-skin side down on the grill grates and cook for 5 minutes.

For the vinaigrette, mix 1/2 cup of olive oil, honey and balsamic. Whisk together and add some salt and pepper to taste.

Turn the peaches over and brush with small amount of honey balsamic vinaigrette blend. Turn them a couple times cooking skin and non-skin sides for a few more minutes on each side being sure not too burn. Remove from grill.

Meanwhile continue grilling chicken breasts and remove when finished.

Wash lettuce and slice chicken into smaller slices laying the peach half in the center of salad and sliced chicken to the side.  Sprinkle salad with crumbled feta cheese and drizzle honey vinaigrette dressing over salad.

Serve with slice of bread.

Hope you like it and please checkout the other recipes from the rest of the #SundaySupper food bloggers!

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