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Pork tenderloin sous vide

Pork tenderloin sous vide
Pork tenderloin sous vide
Piwnica Rajców

A unique way of preparation "sous vide" is maybe not the quickest (over 12h!) but it guarantees a fantastic taste, and that’s all it is about, isn’t it? Today we present recipe for a delicious pork tenderloin by Piwnica Rajców restaurant.


  • Pork tenderloin - 160 g
  • Potato - 150 g Apples - 0.5 kg
  • Bacon - 50 g
  • Black pudding - 100 g
  • Red wine - 300 ml
  • Butter - 200g
  • Fresh herbs (thyme, rosemary)
  • Dried cranberry - 100 g
  • Demi glace - 100 ml
  • Marjoram
  • panco
  • Demi Glace


The tenderloin is cleaned and seasoned intensively with fresh herbs, salt and pepper. We wrap it tightly in food film to shape it, then vacuum pack it. We cook in a circulator for 12 h at 56˚ C. Before dispensing, fry in a hot pan on each side. Wash and coffee the potato (temp. 85˚C) in duck fat until tender. We cut into three slices before issuing. Cut 4 quarters from apples and pour sugar syrup with the addition of herbs and red wine (150 ml). We vacuum pack and set aside for 1 day. Serve cold on a plate. Black pudding, fry in a pan with onions, then bread in egg and panko, fry in deep fat. Bake thin slices of bacon to form a chip. We make the sauce based on demi glace (sauce of roasted beef bones and vegetables), add dried cranberry. Finally, rub in your hand and add marjoram. The whole is connected by apple mousse, which we make from the remains after compression. Fry the apple in butter, add red wine (150 ml), mix until smooth.