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Pork Tenderloin Mosaic with Serrano Ham and Chimichurri

Writer's picture: Dirk HoutveenDirk Houtveen


Leicoma pigs are an Old German (DDR) pig breed of very high quality. This is available, as the only one in the Netherlands, at Keurslager Suydersee. This time we Sous Vide the pork tenderloin and make a tasty but above all a beautiful looking recipe. Sous Vide Leicoma Pork Tenderloin Mosaic with Serrano with Chimichurri.


What is Sous Vide?


Once limited to professional chefs, sous vide (pronounced sue-veed) is a cooking technique that uses precise temperature control to consistently produce restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to exactly the desired level of quality every time. Sous vide, which means “under vacuum” in French, refers to the process of vacuuming food in a bag and then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve with any other cooking method. This technique has recently become popular among home cooks with the availability of affordable sous vide precision cooking equipment.


My first recipe was inspired by the Anova Sous Vide website. This dish not only looks fantastic, but the taste is phenomenal.


Recipe for 4 persons / Preparation time 4 hours / Temperature 57 degrees Celsius


For the pork tenderloin:


800 grams pork tenderloin

200 grams Serrano ham (2 packs)

3 tablespoons dried parsley

3 teaspoons roasted fennel seeds

2 teaspoon garlic powder

2 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon fine salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

Zest of 1 orange (save the orange for the Chimichurri)


For the Chimichurri:


1 bunch of flat-leaf parsley, leaves stripped from stems and stems discarded

6 sprigs fresh thyme, leaves stripped from stems and stems discarded

1 shallot, peeled

3 cloves garlic, peeled

1 orange peeled

1 cup extra virgin olive oil

1/2 cup red wine vinegar

1 teaspoon red pepper flakes

1 teaspoon fine salt

1/2 teaspoon freshly ground black pepper


Preparation:


Step 1:


Place the Sous Vide Device in a container with water and bring it to a temperature of 57 degrees.












Step 2:


Then grind all the herbs for the pork tenderloin in a mortar or in a spice grinder.












Step 3:


Cut the pork tenderloins lengthwise. Don't cut them all the same thickness. This will give you a nice mosaic look.












Step 4:


Sprinkle the herbs over the pork tenderloin strips and roll the pork tenderloin strips in the herbs, making sure each piece is well coated. Grate a little orange peel (zest) over the meat.












Step 5:


Take 2 large pieces of cling film and place them, overlapping, on the work surface.

Place the slices of Serrano Ham (slightly overlapping) on the cling film.












Step 6:


Stack the pork tenderloin strips perpendicular to the end of the Serrano Ham and, using the cling film, roll the Serrano Ham tightly around the pork. Tie the ends of the cling film to keep the pork tenderloin strips in a cylinder shape.






















Step 7:


Place this in a vacuum bag and put it in the preheated water bath (57 degrees) for 4 hours.












Step 8:


Now we have time for the Chimichurri.

Finely chop the parsley, thyme, shallot, and garlic and place in a medium bowl. Finely dice the orange and add to the bowl. Stir in the olive oil, vinegar, pepper flakes, salt, and pepper, then refrigerate.


Step 9:


After 4 hours in the Sous Vide, remove the pork tenderloin strips from the vacuum bag and carefully remove the cling film.


Step 10:


Add a little vegetable oil to a large skillet and place over medium heat. When the oil just begins to smoke, add the pork tenderloin and sear all over, turning gently every 20 to 30 seconds, until browned on all sides.


Step 11:


Remove the pork tenderloin from the heat and let it rest covered in aluminum foil for 5 minutes.


Serve:


Cut the pork tenderloin into 5cm pieces per person. Sprinkle with the Chimichurri sauce.



Enjoy your meal.

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