Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 700 grams of pork tenderloin evenly with 1.5 teaspoons of fine sea salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Place the seasoned pork tenderloin into a vacuum-sealable bag, remove all air, seal, and cook in a sous-vide water bath preheated to 60 degrees Celsius for 2 hours.

3. 3

   Remove the pork from the sous-vide bag, pat it completely dry with paper towels, then sear all sides in a hot skillet with 2 tablespoons of extra virgin olive oil until a golden-brown crust forms.

4. 4

   Remove the seared pork from the skillet and set it aside, then add 2 finely minced shallots and 3 cloves of minced garlic to the same skillet, cooking for 2 minutes until aromatic.

5. 5

   Deglaze the skillet with 100 milliliters of dry white wine, scraping up any browned bits from the bottom, and allow the liquid to reduce by half.

6. 6

   Stir in 1 tablespoon of Calabrian chili paste, 200 milliliters of full-fat coconut milk, and 150 milliliters of chicken broth, simmering the sauce gently for 5 minutes until it slightly thickens.

7. 7

   Slice the rested pork tenderloin into 1.5-centimeter thick medallions, arrange them on plates, and generously spoon the spicy coconut-Calabrian sauce over each serving.

8. 8

   Garnish the dish with 0.25 cup of fresh basil leaves, torn, just before serving.