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{{#seo:
|title=Honey cooked pork tenderloin (cooked Sous vide) recipe
|titlemode=replace
|keywords=#pork #vegetables #carrots #orange #honey #swede #fivespice #butter #parsley #porktenderloin #chinese
|hashtagrev=032020
|description=Pork tenderloin marinated in honey and cooked Sous-sous-vide served with root vegetables
}}

[[Pork tenderloin]] [[Marinated|marinated]] in [[Honey|honey]] and cooked [[Sous-vide|sous-vide]] served with [[Root vegetables|root vegetables]]
{{recipesummary
|TotalCalories = 1774
|PortionCalories = 887
|DatePublished=25th May 2015
|Author=Chef
|ImageComment = Lamb tenderloin fillet
|Servings = Serves 2
|Difficulty = 2
|TotalTime = 4-5 hours, 20 minutes (including marinating)
|PrepTime = 1 hour, 20 minutes (including marinating)
|CookTime = 3-4 hours
|Image = [[Image:Lamb tenderloin fillet.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Pretty good''

3/5

Not sure about the swede though - nasty things 😜

 [[User:Sue_spins|Susie]] 
</tr></td>
</table>

{{RecipeIngredients

| 180g [[Carrots|carrots]], peeled and cut into batons
| 150g piece of [[Swede|swede]], peeled and cubed
| A large knob of [[Butter|butter]]
| 2 x 225g pieces of [[Pork tenderloin|pork tenderloin]]
| 30ml clear [[Honey|honey]]
| 30ml cold pressed [[Rapeseed oil|rapeseed oil]]
| [[Grated]] [[Zest|zest]] of half an [[Orange|orange]]
| A pinch [[Chinese]] [[Five spice|five spice]]
| [[Salt]] and [[Pepper|pepper]]
| [[Italian]] [[Parsley|parsley]], finely chopped
}}
===[[Mise en place]]===

* Pre-heat the water bath to 84°C (''183°F'')
* ''Note, this temperature is for the vegetables - reduce heat to cook the pork''.

===Method===
{{RecipeMethod

| Place the [[Carrots|carrots]], [[Swede|swede]] and [[Butter|butter]] in a vacuum bag.
| Season and seal.
| Add to the water bath and cook for 1½ hours.
| Meanwhile, mix the [[Honey|honey]], [[Oil|oil]], [[Orange zest|orange zest]], [[Chinese]] [[Five spice|five spice]] and seasoning in a bowl.
| Add the [[Pork|pork]] and coat with the [[Marinade|marinade]] on all sides.
| Cover and place in the [[Fridge|fridge]] for at least 1 hour.
| Place in a vacuum bag and seal.
| Once the cooking time is up for the [[Vegetables|vegetables]], reduce the water bath temperature to 56.5°C (''134°F'') (for medium rare) or 60°C (''140°F'') (for medium).
| Add the [[Pork|pork]] to the bath, leaving the pouch containing the [[Vegetables|vegetables]] where they are, and cook for 1½-2½ hours.
| Pre-heat to high, a pan containing a little [[Oil|oil]].
| Remove the pouches from the water bath.
| Open and drain the one containing the [[Pork|pork]] and [[Sear|sear]] for about 30 seconds on each side.
| Cut the [[Pork|pork]] into slices and serve with the drained [[Vegetables|vegetables]].
| Sprinkle the [[Vegetables|vegetables]] with the chopped [[Parsley|parsley]]
}}
===Serving suggestions===
Serve with [[Mustard sauce 2 (TM)|mustard sauce]]
===Recipe source===

* Adapted from a recipe by Chris Holland and Gary Woolliscroft
===Variations===
Vary the combination of vegetables, but bear in mind that the [[pork]] is [[orange]] scented, so [[beetroot]] and [[carrots]] would go best. You could replace the [[orange]] with [[herbs]].

{{RecipeLine}}
[[Category:Recipes|Pork tenderloin honey]]
[[Category:British recipes|Pork tenderloin honey]]
[[Category:Main courses|Pork tenderloin honey]]
[[Category:Meat recipes|Pork tenderloin honey]]
[[Category:Pork recipes|Pork tenderloin honey]]
[[Category:Molecular gastronomy recipes|Pork tenderloin honey]]
[[Category:Sous vide recipes|Pork tenderloin honey]]
[[Category:Sous vide cooking|Pork tenderloin honey]]

<code 'hashtagrev:12032020'>[[Special:Search/pork|#pork]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/carrots|#carrots]] [[Special:Search/orange|#orange]] [[Special:Search/honey|#honey]] [[Special:Search/swede|#swede]] [[Special:Search/fivespice|#fivespice]] [[Special:Search/butter|#butter]] [[Special:Search/parsley|#parsley]] [[Special:Search/porktenderloin|#porktenderloin]] [[Special:Search/chinese|#chinese]]
</code>

Honey cooked pork tenderloin (SV) - Revision history

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