Sous Vide Pork Tenderloin with Apple-Bourbon Coulis

Serves 4 people
Prep time: thirty minutes; Sous Vide cooking time: 2-3 hours

2 pork tenderloins (about 1.5 pounds), cut into four even portions
2 tablespoons extra virgin olive oil, refrigerated or frozen until solid (for vacuum sealing)
2 tablespoons grapeseed oil for searing
salt and freshly ground pepper

apple-bourbon coulis
2 apples, peeled, cored, and diced
2 tablespoons extra virgin olive oil
1/4 teaspoon ground cinnamon
1/4 cup bourbon
1/2 cup apple cider

Fill the Sous Vide Supreme with water and preheat to 140 degrees.

Meanwhile, sprinkle the pork tenderloin with salt and freshly ground pepper. Vacuum seal each of the four pieces into its own bag with a quarter of the solid olive oil (this will prevent it from being sucked out of the bag).

Once the Sous Vide Supreme has reached 140 degrees (hint -- filling it up with hot water will help it heat up faster), place the pork tenderloin bags into the water bath making sure that the meat is submerged and that the bags are not touching.

Cook in the Sous Vide Supreme for two to three hours (for one inch thick -- longer cooking time is needed for thicker cuts of meat -- see the temperature chart that comes with the Sous Vide Supreme).

When at least two hours have passed, remove the pork tenderloin bags from the Sous Vide Supreme and cut open them open. Remove the pork tenderloin pieces and pat them dry. In a saute pan, heat the grapeseed oil over medium-high heat. Quickly, sear the pork tenderloin on all until nicely caramelized (about 1-2 minutes per side). Remove from the pan and allow to rest for 5 minutes before slicing.

Meanwhile, make the Apple-Bourbon Coulis by heating the olive oil over medium heat. Add the apples and saute until tender. Add the cinnamon and a pinch of salt and saute for one more minute. Then, add the bourbon, stirring to combine. Cook until reduced in half. Add the apple cider and cook until reduced in half and the consistency has thickened into a sauce.

To plate, slice the pork tenderloin and lay out on a plate over Parmesan Grits. Spoon the Apple-Bourbon Coulis on top of the slices. Enjoy!

Source for Ingredients
organic Granny Smith apples, organic pork tenderloin, organic cinnamon, and organic apple cider from Whole Foods 

grapeseed oil, extra virgin olive oil, and bourbon from Trader Joe's