Sous Vide Pork Tenderloin Salad
This sous vide pork tenderloin recipe is cooked to absolute perfection. Toss it through with sweet feijoas and a sweet ginger vinaigrette for an impressive autumn salad recipe.
Why You’ll Love Sous Vide Pork Tenderloin
If you love a good piece of tenderloin, this sous vide pork tenderloin recipe is perfect for you. It is also great for you sous vide home cooks who really enjoy exploring new recipes and different ways of preparing protein through this method.
The pork tenderloin only requires 1 hour in the water bath, which by sous vide standards is a quick process. The time is well spent getting the rest of your meal prep finished.
Pork paired with feijoas is quite a wonderful match. The floral notes of the fruit help to complement the tender pieces of the pork while the Asian inspired ginger vinaigrette triumphantly binds it altogether.
It’s delicious, stunning and definitely an autumn salad recipe that will impress your diners!
What is Sous Vide?
According to Anova, sous vide means “under vacuum” in French and refers to the process of vacuum-sealing 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 through any other cooking method.
Why Do You Sous Vide Meat?
What was once only ever available in high end restaurants, the Anova Precision Cooker has allowed everyday home cooks to delve into the sous vide process, adding another element of methods to the repertoire.
Sous vide is fantastic for meat because it prevents moisture loss, allowing it to be juicy. And because you’re cooking it thoroughly at a controlled temperature, the meat is tender and more importantly, it takes out the guesswork in getting it exactly how you like it.
Being able to cook meat perfectly every time is highly appealing when experimenting with certain proteins can be an expensive exercise.
You can also sous vide vegetables such as our sous vide carrots with hot honey. A real favourite if you’re looking for a dairy free side dish recipe.
Is Pork Fillet the Same as Pork Tenderloin?
Yes! Pork fillet is the same as pork tenderloin. They are just called different things in different countries. In Asian countries, they are better known as pork fillets, so I have to admit I was very confused when recipes called for pork tenderloin cuts.
The pork tenderloin is cut from the back end of the pork loin. If you have ever wondered if pork loin is the same as pork tenderloin, they are different cuts.
The pork tenderloin is a long thin muscle that is found inside the ribcage. I like this cut of meat because it is the leanest and healthiest cut.
It is called the pork tenderloin because it runs along the spine of the pig and is not a muscle used very much. Hence, it is one of the most tender cuts you can find.
Can You Sous Vide Pork Tenderloin Too Long?
No, you can’t really overcook pork tenderloin as it can’t go past the temperature you set it at. Hence, setting it at the correct temperature from the start is important.
Recipe Overview
Flavour/Texture: Quite a few flavours going on in this salad. It is savoury yet sweet and aromatic from the feijoas and tied together well with this Asian ginger vinaigrette. The shallots have a little bite, while the baby spinach offers green finishes.
The juicy pork tenderloin that has been perfectly sous vide is so tender. The feijoas are soft, and the cashews give a crunch. Every mouthful will have a myriad of textures!
Ease: The only part that requires cooking is the sous vide pork tenderloin. Even then, it’s just avocado oil and salt and pepper. Place in the water bath and let the Precision Cooker do the work.
Everything else is just cutting and slicing. Bit of fancy footwork for the feijoas but I promise it’ll be fun. For the ginger vinaigrette, just grate ginger and whisk everything together.
Time: This pork tenderloin salad takes 1 hour and 15 minutes. The 1 hour, however, is the sous vide process, so you’re just putting the pork tenderloin into the water bath and then walking away as you prep everything else.
Note that the sous vide pork tenderloin temperature is important, so see below for the correct data.
Prepare this salad and the ginger vinaigrette while the pork tenderloin is in the water bath. Also get your pan ready for searing when the pork tenderloin is done.
Ingredients
Here are the ingredients you will need for this sous vide pork tenderloin salad:
Pork tenderloin: You need about 350g, and best to sous vide fresh pork tenderloin rather than one that’s been frozen and thawed. This ensures even cooking.
Baby spinach leaves: About 40g of baby spinach leaves or a couple of handfuls if you get them in loose form.
Shallot: Slice the shallot very thinly and then be sure to loosen them up before tossing them through the salad.
Coriander: Citrusy, aromatic herb mainly used as a garnish, will also add to the overall flavours.
Feijoa: The most wonderful autumn fruit that tastes like a cross between pineapple, guava and strawberries! It is incredibly floral to the nose and such a unique fruit.
Great to pair with proteins like pork which we also did in our roasted feijoa salad with streaky bacon.
Cashews: Can be either roasted or unroasted. Roasted is always preferable for taste but understanding unroasted is healthier. Don’t get salted ones as you won’t be able to control the flavours of the salad.
Ginger: Old ginger is better than young ginger for flavour. Just scrape the skin off with a teaspoon, so you don’t take off too much with a peeler. Then use a grater or micro plane to grate the ginger.
Love the wonderful aromas, and that pork goes so well with ginger.
Rice wine vinegar: Rice wine vinegar is slightly sweeter than regular vinegar and works really well with ginger. A quintessential pantry item in Chinese households.
Brown sugar: Adding some brown sugar gives the salad dressing caramel undertones and of course sweetens the recipe. Works incredibly well with the rest of the ingredients.
Garlic powder: Not wanting to take over the fresh flavours of the grated ginger, the garlic powder gives the added garlicky taste needed for the vinaigrette.
Cumin powder: Gives the ginger dressing some warm and earthy aromas, but we only need a little as it can also be overpowering.
Variations and Substitutions
How long does it take to sous vide pork tenderloin?: Here is the different sous vide pork tenderloin temperature setting for the Precision Cooker:
- Medium-rare – 130°F or 54°C for 1 to 4 hours
- Medium – 140°F or 60°C for 1 to 4 hours
- Medium-well – 150°F or 66°C for 1 to 4 hours
- Well-done – 160°F or 71°C for 1 to 4 hours
Feijoa not in season: As feijoas are an autumn fruit, you can use kiwi fruit of any colour, be it green, gold or red or a mixture for this recipe for any other time of the year. While the flavours are not quite the same, it is the best substitute for this recipe.
Baby spinach leaves alternative: Any green mixed leaves would work well for this salad. If you love the peppery flavours of arugula, you can use that as they are or mix it with other greens.
Shallot substitute: You can use salad onion instead of shallots.
Don’t like coriander: You can replace coriander with flat leaf parsley or chervil.
Cashew alternative: You can use roasted or unroasted cashews for this recipe. You can also replace cashews with pistachios, macadamias or almonds if you have them handy in your pantry.
Instructions
Step by step instructions for how to make sous vide pork tenderloin salad:
How to Make This Salad
Coat pork tenderloin in ½ tbsp avocado oil and salt and pepper to taste and place in the sous vide bag and seal.
For a medium rare cook, the sous vide pork tenderloin temperature should be at 55.4°C or 130°
F for 1 hour. Preheat the water bath using the Precision Cooker to this setting.
Wash baby spinach and set aside to dry.
Slice the shallot very thinly.
Roughly tear the coriander leaves to yield ½ cup.
Peel 4 feijoas and slice crossways.
Make feijoa flowers with the other 4 feijoas. Place the fruit on the chopping board. Using a small knife, pierce the feijoa at a diagonal angle until it hits the chopping board. Remove the knife and continue to make diagonal cuts around the fruit about 0.5 cm apart.
Once you have done one round, make diagonal incisions on the other angle. What you’re after are zig-zag cuts all the way around the fruit. You’ll then be able to pull the fruit apart, which will resemble a flower.
When the pork is cooked, heat up 2 tbsp of avocado oil in a pan. Sear each side for 1 minute and let it rest for 5 minutes. Then slice.
How to Make the Ginger Vinaigrette
Peel and grate the ginger to yield 2 tsp.
In a small mixing bowl, add the ginger, olive oil, rice wine vinegar, brown sugar, garlic powder and cumin powder.
Mix until well combined.
How to Assemble the Salad
In a medium sized mixing bowl, add the baby spinach and sliced shallots. Add half the ginger vinaigrette and toss gently. Place on a serving platter.
Add the sliced sous vide pork tenderloin.
Followed by the the feijoas. You can tuck some under the spinach leaves.
Sprinkle it with cashew nuts.
Garnish with coriander leaves.
Pour the rest of the ginger vinaigrette on top. Season with salt and pepper to taste and serve.
Great Mains for This Salad
Here are some fantastic vegetarian mains to have with this sous vide pork tenderloin salad.
Serve up lasagna in a different way with these zucchini roll ups. For more Italian style dishes, this super green pasta would also work perfectly with the flavours of the sous vide pork tenderloin salad,
For something punchy and gorgeous to look at, try these roasted corn stuffed poblano peppers.
How to Make This Salad Perfectly [Expert Tips]
Best pork for this salad: Always best to get female pork so that the boar taint is not so prevalent. Try to get a pork tenderloin that is even in thickness in one piece so it is cooked as evenly as possible.
Sealing the bag: Make sure the vacuum sealer is well heated to ensure no leakages in the water bath. The bag should be big enough to house the pork tenderloin; otherwise, it won’t seal properly.
Take your time: Don’t rush the sous vide process and you’ll be rewarded with a juicy and tender piece of protein. Thankfully it is a set and forget process, so you’re not constantly run off your feet. As you can’t really overcook it either, it’s one less thing to stress about.
Frequently Asked Questions
Have you ever eaten pork and sometimes turned your nose up to it because it has a “porky” or “piggy smell”? Well, the correct terminology for that is boar taint.
Boar taint is a taste and odour that is highly unpleasant when you eat and cook pork. Boar taint is not harmful, nor is it a food safety issue.
It is found only in male pigs and only about 20% of them will have this issue. However, studies have shown that 75% of pork consumers are sensitive to this smell.
So, what exactly is it? When male pigs reach puberty, they produce a male sex hormone called androsterone and also a digestive compound in the intestines called skatole. They are accumulated in the fat and give off this nasty taste and odour.
There are many ways to use up pork tenderloin. Making a salad such as this is a good place to start!
Otherwise, heat them up and eat them as it is with simple steamed vegetables, cut them up into small pieces and add them to fried rice or noodles or you can even use them like mince in soups and spring rolls.
You can keep vacuum packed, cooked sous vide meat in the fridge for up to 48 hours so you can prepare the pork tenderloin the day before if you’re short on time. But you will have to sear it just before you eat for optimum taste and freshness.
The rest of the components can be ready a couple of hours ahead of time, but don’t toss the salad dressing through until it is time to eat.
Nothing quite beats the satisfaction of slicing a pork tenderloin that is evenly cooked and still juicy and tender. Serve it up with gorgeous feijoas, cashews and a ginger vinaigrette and you’ll be amazed how all the flavours tie in together. Love sous vide cooking!
That’s all!
More Salads with Meat
Sous Vide Pork Tenderloin Salad
Ingredients
Salad
- 350 g pork tenderloin
- 2½ tbsp avocado oil
- 40 g baby spinach
- 1 shallot, thinly sliced
- ½ cup cilantro, leaves (cilantro)
- 8 feijoa
- ¼ cup cashews
- salt, to taste
- pepper, to taste
Salad Dressing
- 2 tsp ginger, grated
- 3 tbsp olive oil
- 2 tbsp rice wine vinegar
- 2 tsp brown sugar
- ½ tsp garlic powder
- ¼ tsp cumin powder
Click on the toggle below for conversion to US Cooking Units.
Instructions
Salad
- Coat pork tenderloin in ½ tbsp avocado oil and salt and pepper to taste and place in the sous vide bag and seal. For a medium rare cook, the sous vide pork tenderloin temperature should be at 55.4°C or 130°F for 1 hour. Preheat the water bath using the Precision Cooker to this setting.
- Wash baby spinach and set aside to dry.
- Slice the shallot very thinly.
- Roughly tear the coriander leaves to yield ½ cup.
- Peel 4 feijoas and slice crossways.
- Make feijoa flowers with the other 4 feijoas. Place the fruit on the chopping board. Using a small knife, pierce the feijoa at a diagonal angle until it hits the chopping board. Remove the knife and continue to make diagonal cuts around the fruit about 0.5cm apart. Once you have done one round, make diagonal incisions on the other angle. What you’re after are zig-zag cuts all the way around the fruit. You’ll then be able to pull the fruit apart, which will resemble a flower.
- When the pork is cooked, heat up 2 tbsp of avocado oil in a pan. Sear each side for 1 minute and let it rest for 5 minutes. Then slice.
Salad Dressing
- Peel and grate the ginger to yield 2 tsp.
- In a small mixing bowl, add the ginger, olive oil, rice wine vinegar, brown sugar, garlic powder and cumin powder.
- Mix until well combined.
Assembly
- In a medium sized mixing bowl, add the baby spinach and sliced shallots. Add half the ginger vinaigrette and toss gently. Place on a serving platter.
- Add the sliced pork and then the feijoas. You can tuck some under the spinach leaves.
- Sprinkle it with cashew nuts.
- Garnish with coriander leaves.
- Pour the rest of the ginger vinaigrette on top. Season with salt and pepper to taste and serve.
Notes
- Here are the different sous vide pork tenderloin temperature setting for the Precision Cooker:
Medium-rare – 130°F/54°C for 1 to 4 hours
Medium – 140°F/60°C for 1 to 4 hours
Medium-well – 150°F/66°C for 1 to 4 hours
Well-done – 160°F/71°C for 1 to 4 hours - As feijoas are an autumn fruit, you can use kiwi fruit of any colour, be it green, gold or red or a mixture for this recipe for any other time of the year. While the flavours are not quite the same, it is the best substitute for this recipe.
- Any green mixed leaves would work well for this salad. If you love the peppery flavours of arugula, you can use that as they are or perhaps mix it with other greens.
- You can use salad onions instead of shallots.
- You can replace coriander with flat leaf parsley or chervil.
- You can use roasted or unroasted cashews for this recipe. You can also replace cashews with pistachios, macadamias or almonds if you have them handy in your pantry.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates!
Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.
![Kani Salad [Japanese Crab Salad]](https://thesidesmith.com/wp-content/uploads/2023/04/kani-salad-japanese-crab-salad-2-768x1024.jpg)
GRAB YOUR SUMMERTIME ECOOKBOOK NOW!
New Summertime Recipes
Be summer ready and get our new Summertime Sides & Salads eCookbook! These are all exclusive, never seen before recipes. They are all tried and tested with everyday easy to find ingredients and yet are restaurant quality in style. Get your copy today!