PORK TENDERLOIN W/ ROSEMARY GARLIC MAPLE GLAZE, APPLE ONION HASH

PORK TENDERLOIN W/ ROSEMARY GARLIC MAPLE GLAZE, APPLE ONION HASH image

Number Of Ingredients 9

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1 pound Pork tenderloin
1/2 piece Pink lady (or other tart) apple, cut into small cubes
1/2 piece Large white or yellow onion, diced
1 teaspoon Butter
3 sprigs Rosemary
2 cloves Garlic, mashed
1/4 cup Olive oil
1 tablespoon Maple syrup
1 pinch Salt

Steps:

Preheat sous vide machine to 135 degrees F.
Mix all glaze ingredients in a food processor.
Set aside about 1/3 of the mixture. Use the rest to rub all over pork loin. Add some additional salt to the loin. Vacuum seal loin and place into the 135 F water bath. Cook for 2.5 hours.
Remove pork from bag. Heat a nonstick skillet with butter until sizzling. Add pork and sear, rotating, so all sides get a toasty brown, about 45-60 seconds / side. Remove pork and set aside.
Using the same skillet, add your apples and onions and a tbsp. of the reserved glaze. Sautee over medium heat until onions are translucent and apples are soft.
Slice pork, spooning any leftover glaze on top. Serve with a generous scoop of apple and onion hash. Salt more to taste if necessary.