Main courses · Meat & poultry
Sous-vide Pork Tenderloin with Ginger Glaze
For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free
TM6TM7
Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 100 min
- Total
- 100 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinUnder 500 kcal
- Difficulty
- Medium
- Rating
- Well rated
- dark brown sugar
- 1 tbsp
- salt
- 2 tsp
- whole black peppercorns
- 1 tsp
- ground ginger
- 1 tsp
- garlic powder
- 1 tsp
- ground cinnamon
- 0.5 tsp
- dried red chili flakes
- 0.5 tsp
- ground cloves
- 0.3 tsp
- pork tenderloin
- 1
- shallots
- 227 g
- fresh lemongrass
- fresh lemongrass
- water
- 1.8 kg
- lemon juice
- 28 g
- dark brown sugar
- 113 g
- ginger, minced
- 2 tsp
- corn starch
- 1 tbsp
- water
- 113 g
- rice vinegar
- 57 g
- soy sauce
- 28 g
- non-stick spray oil
- non-stick spray oil
- fresh parsley
- fresh parsley
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 38 g
- Energy
- 1,803.3 kJ
- Calories
- 431 kcal
- Fat
- 12 g
- Fibre
- 2 g
- Carbohydrates
- 42 g
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