Sous Vide Maple-Rosemary Pork Tenderloin with Apples
Pork tenderloin is notoriously difficult to cook properly. When it is cooked on the stovetop or in the oven, it can easily turn out dry and tough, at which point only a rich sauce can save it;...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 1 (1-pound) pork tenderloin
- 1 tablespoon chopped fresh rosemary, plus one small sprig
- 1 tablespoon maple syrup
- 1 teaspoon freshly ground black pepper
- Kosher salt
- 1 tablespoon extra virgin olive oil
- 1 golden delicious apple, diced
- 1 small shallot, thinly sliced
- 1/4 cup chicken broth, vegetable broth, or water
- 1/2 teaspoon apple cider vinegar, plus more to taste
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