Name: Sous Vide Pork Tenderloin with Apple Cider Reduction and Roasted Brussels Sprouts
Prep time: 120 min
Total time: 120 min
Yield: 1
Ingredients: 500 g pork tenderloin; 250 ml apple cider; 300 g Brussels sprouts; 30 g butter; 15 ml olive oil; 1 item shallot; 2 clove garlic; 5 g thyme; 5 g salt; 2 g black pepper

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Sous Vide Pork Tenderloin with Apple Cider Reduction and Roasted Brussels Sprouts

Sous Vide Pork Tenderloin with Apple Cider Reduction and Roasted Brussels Sprouts

A sophisticated dish featuring tender pork with a sweet and tangy apple cider sauce, complemented by roasted Brussels sprouts.

To provide a balanced meal with a focus on protein and carbohydrates, supporting muscle recovery and energy replenishment after training.

Ingredients:

500
g
pork tenderloin
250
ml
apple cider
300
g
Brussels sprouts
30
g
butter
15
ml
olive oil
1
item
shallot
2
clove
garlic
5
g
thyme
5
g
salt
2
g
black pepper

Preparation Time: 120 minutes

Instructions:

Preheat sous vide water bath to 60°C.
Season pork tenderloin with salt, pepper, and thyme.
Vacuum seal the pork and cook in the sous vide bath for 1.5 hours.
Meanwhile, preheat oven to 200°C.
Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes until golden.
In a saucepan, melt butter and sauté shallot and garlic until translucent.
Add apple cider and reduce by half to create a sauce.
Remove pork from sous vide, pat dry, and sear in a hot pan for a golden crust.
Slice pork and serve with apple cider reduction and roasted Brussels sprouts.

Nutrition	Per Serving 1107 g	Per 100g
Energy	850 kcal	77 kcal
Protein	80 g	7.2 g
Fibre	8 g	0.7 g
Salt	2 g	0.2 g
Sugar	10 g	0.9 g
Carbohydrates	40 g	3.6 g
Fat	45 g	4.1 g

500
g
pork tenderloin
250
ml
apple cider
300
g
Brussels sprouts
30
g
butter
15
ml
olive oil
1
item
shallot
2
clove
garlic
5
g
thyme
5
g
salt
2
g
black pepper

Preheat sous vide water bath to 60°C.

Season pork tenderloin with salt, pepper, and thyme.

Vacuum seal the pork and cook in the sous vide bath for 1.5 hours.

Meanwhile, preheat oven to 200°C.

Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 25 minutes until golden.

In a saucepan, melt butter and sauté shallot and garlic until translucent.

Add apple cider and reduce by half to create a sauce.

Remove pork from sous vide, pat dry, and sear in a hot pan for a golden crust.

Slice pork and serve with apple cider reduction and roasted Brussels sprouts.

Sous Vide Pork Tenderloin with Apple Cider Reduction and Roasted Brussels Sprouts Sous Vide Pork Tenderloin with Apple Cider Reduction and Roasted Brussels Sprouts

Ingredients:

Preparation Time: 120 minutes

Instructions:

Sous Vide Pork Tenderloin with Apple Cider Reduction and Roasted Brussels Sprouts

Sous Vide Pork Tenderloin with Apple Cider Reduction and Roasted Brussels Sprouts