Sous Vide Pork Tenderloin Crostini with Date & Coriander Relish
This can cook from 2 hours up to 8 hours
Ingredients
Date and coriander relish
Instructions
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To sous vide the pork, fill a large pot or container (for larger quantities use an esky/cooler box) with water and set the sous vide to 70-72°C/160-162°F for well done - refer to cooking temperatures chart in images section.
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Place the pork tenderloins, seasoning, oil, salt and pepper in a large resealable bag, tossing the ingredients around a little to coat the pork evenly. Vacuum seal the bag if using a vacuum sealer. Otherwise, seal the bag removing as much air as possible but not completely closing it. Lower the bag into the pot filled with water and the water pressure will release the air in the bag. When there is no air left in the bag, completely close and peg the top of the bag to the edge to stop the sealed part of the bag from going under the water. (No need to peg a vacuum sealed bag.) Ensure the meat is completely submerged and cook for 2 hours, up to 8 hours.
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Preheat a cast iron skillet/Scanpan/frying pan over high heat or heat up the barbecue. Remove the pork tenderloins and sear a minute or two, rolling the tenderloins to give them a crispy, caramelised edge.
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Slice and serve immediately on the bread, topped with a wedge of brie, half a teaspoon of date relish, a drizzle of caramelised balsamic vinegar and garnished with fresh coriander – enjoy!
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For the date and coriander relish, combine all ingredients.
Note
To make Gluten Free – use gluten-free bread to serve.
To make Dairy Free – use a dairy-free cheese or a dairy-free cream cheese spread instead of the brie.
The relish needs to be made with plump, fresh medjool dates - not to be substituted with dried dates of any kind.
Personally, I think it would benefit from having a spread on the French stick e.g., cream cheese. Otherwise, a nice recipe…balsamic drizzle tops it off.
good
goodd
3
1
very gud
deli
niceee
i think so
yes great
comment
awesome