Sous-vide Kurobuta Pork Tenderloin

Kurobuta pork is a great addition to a menu that doesn’t have as high of a price, such as Wagyu beef, however it isn’t short on flavor.  In the past, you would never consider cooking pork anything but medium-well to well done.   Improved feeding practices and high levels of hygiene have made Trichinosis nearly a thing of the past.  With that fear gone, we can now focus on cooking pork in a new way, and not overcooking it.  I’ve sous-vide this Kurobuta pork tenderloin and finished this with a high powered blowtorch to add texture without jeopardizing the internal temperature of the meat.  I also paired this with an awesome blackberry Pinot Noir wine reduction, and oven roasted broccolini.  The wine reduction can be made previous to service and then re-heated and finished with the unsalted butter.  This sauce can also be put on steak or even on vanilla ice cream for dessert!

Shopping List

  1.  Senso Balsamic Vinegar of Modena IGP Egocalo Olivia XV
  2.  Gocce di Casaliva premium extra virgin Organic Robusto olive oil
  3. Kurobuta pork tenderloin
  4. Pinot Noir
  5. Salt & pepper
  6. Brown sugar
  7. Veal demi-glace
  8. blackberries
  9. Unsalted butter
  10. Bacon fat
  11. Broccolini
  12. Lemon
  13. Garlic
  14. Shallots


Kitchen Tools Needed

  1. Immersion circulator
  2. Stock pot
  3. Food Saver
  4. Cutting board
  5. Chef’s knife
  6. Filet knife
  7. Saucepan
  8. ½ sheet pan
  9. Whisk
  10. Zester
  11. Blowtorch
  12. Metal grate for torching the pork
  13. Mixing bowl
  14. Pastry brush

Sous-vide Kurobuta Pork Tenderloin

  1. Fill stock pot with water to the level for the sous-vide bath.  Set immersion circulator to 138 degrees
  2. Using a filet knife, clean the tenderloin of vail, silver-skin and any other unwanted fat – average weight of the tenderloins will range from 12 ounces to just over a pound
  3. Mince fresh garlic and shallots
  4. Take 2 tablespoons of rendered bacon fat and 1 teaspoon each of fresh minced garlic and shallots and put in a food saver bag.  Place 1 tenderloin in the Food Saver bag and seal
  5. Place the tenderloin in the sous-vide bath and cook for 1 hour and 15 minutes
  6. Once the tenderloin has finished cooking, take the bag out of the water
  7. I used the Sansaire Sear Kit to finish the pork.  This blowtorch will add texture and color without jeopardizing the integrity of the internal meat temperature.

Blackberry Pinot Noir Reduction

  1. Bring 1 bottle of Pinot Noir, ¼ cup Senso Balsamic Vinegar of Modeno IGP Egocalo Olivia XV, and ¼ cup veal demi-glace a boil, and then reduce to a simmer
  2. Once this has reduced to near syrup, add ¼ cup brown sugar, and 1/2cup fresh blackberries.  Cook until dissolved.  If the flavor profile is not sweet enough, add more brown sugar
  3. When the sugar is dissolved add 3 tablespoons unsalted butter

Oven Roasted Broccolini

  1. Pre-heat oven to 400 degrees
  2. Wash broccolini, then cut just the end off of the stem
  3. In a mixing bowl, combine ¼ cup Gocce di Casaliva premium extra virgin Robusto olive oil, with 2 teaspoons fresh chopped garlic, 2 teaspoons fresh chopped shallots, zest of 1 lemon, and salt and pepper.  After tossing ingredients together, place on aluminum foil lined sheet pan, and put in the preheated oven for 10 minutes

Flavors of Lonato Products Used:

Premium Extra Virgin Organic Robusto Olive Oil

Premium Extra Virgin Organic Robusto Olive Oil

Senso Balsamic Vinegar of Modena IGP Egocalo Olivia XV

Senso Balsamic Vinegar of Modena IGP
Egocalo Olivia XV

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