Sous Vide Pork Tenderloin with Blueberry Sauce

5 from 1 vote

Sous Vide Pork Tenderloin with Blueberry Sauce

Cooking the pork sous vide takes out any guess work and effort for the tenderloin. Then simply slice and serve with a flavorful blueberry sauce for a simple and easy meal.

Course Main Course

Cuisine American

Keyword blueberry, dairy-free, dinner, easy, egg-free, lunch, main, nightshade-free, nut-free, pork, pork tenderloin, sauce, sous vide

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 296kcal

Author Jenny Ross

Ingredients

1 pound pork tenderloin
salt and pepper to taste
1 sprig thyme optional

Blueberry Sauce

2 tablespoons apple cider vinegar
1/2 cup blueberries frozen and thawed
2 tablespoons monk fruit granulated, or stevia glycerite to taste
pinch of salt
pinch of coriander
pinch glucomann powder optional, helps thicken

Get Recipe Ingredients

Instructions

Season the tenderloin with salt and pepper then place into a sous vide safe bag along with the thyme and cook for 2 hours (and up to 4 hours) at 140ºF.
While the pork cooks, make the sauce. Add all sauce ingredients and cook, stirring occasionally until a syrupy consistency, about 5-10 minutes. Season to taste with more salt, vinegar, or sweetener and set aside to cool to room temperature.
Remove tenderloin from sous vide bag and discard thyme. Slice pork and serve with the blueberry sauce.

Notes

You can also broil the pork tenderloin instead of cooking it sous vide. See this recipe for instructions.

Nutrition