Sous vide pork tenderloin with maple, rosemary & sautéed apples
Looking for a flavorful autumn main course that’s both refined and easy to prepare? This sous vide pork tenderloin is infused with maple syrup and rosemary, then finished with golden sautéed apples and shallots. The result is a perfectly tender and juicy pork dish with a sweet-savory twist that’s ideal for cozy dinners or festive gatherings.
The sous vide method gently cooks the meat to an even medium doneness, eliminating the risk of dryness often associated with pork tenderloin. Paired with lightly caramelized apples, this dish brings comfort and elegance to your dinner table.
Ingredients (serves 4)
For the pork
- 450 g pork tenderloin
- 1 tbsp fresh rosemary, chopped
- 1 tbsp maple syrup
- 1 tsp freshly ground black pepper
- 1 tsp kosher salt
- Vacuum bag or zipper bag
For the apples
- 1 tbsp olive oil
- 1 Golden Delicious apple, diced
- 1 small shallot, thinly sliced
- ¼ cup chicken or vegetable broth
- ½ tsp apple cider vinegar (plus extra to taste)
- 1 small sprig rosemary
- Salt to taste
Equipment
Preparation method
1. Season and seal
Trim the silver skin from the pork tenderloin. If needed, cut the meat in half to fit the bag. In a small bowl, mix chopped rosemary, maple syrup, pepper, and salt. Rub the marinade over the entire pork tenderloin. Place in a vacuum or zipper bag and seal.
2. Sous vide the pork
Preheat your sous vide stick to 57°C. Submerge the sealed bag in the water bath and cook for 2 hours.
3. Sear the pork
Once cooked, remove the tenderloin from the bag and pat dry. Reserve the cooking liquid. In a hot pan with olive oil, sear the pork on all sides until nicely browned (about 3–5 minutes). Remove and let rest under foil.
4. Prepare the apples
Lower the heat and add the diced apple, shallot, and rosemary sprig to the same pan. Season with salt and sauté for 2–3 minutes until golden. Pour in the broth, vinegar, and reserved juices from the sous vide bag. Simmer until reduced and the apples are soft (about 3–5 minutes). Adjust seasoning with extra vinegar or salt if needed.
Serving suggestion
Slice the rested pork into medallions and plate with the warm apple mixture. Spoon over some of the reduced sauce for added richness. Serve with roasted potatoes or creamy mash for a complete meal.
Looking for more inspiration?
Explore more elegant dishes in our sous vide recipe collection or dive into expert tips, guides, and seasonal ideas in our blog articles.
