Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 600 grams of pork tenderloin evenly with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried rosemary, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

2. 2

   Place the seasoned pork tenderloin into a vacuum-sealable bag, remove the air, and seal it completely.

3. 3

   Set your sous-vide water bath to 60°C (140°F) and cook the pork tenderloin for 2 hours, ensuring it is fully submerged.

4. 4

   While the pork cooks, infuse 0.25 teaspoon of saffron threads in 0.5 cup of warm chicken broth for at least 30 minutes.

5. 5

   In a saucepan, bring 1.5 cups of the remaining chicken broth to a simmer, then gradually whisk in 1 cup of instant polenta, stirring continuously until thickened, for approximately 3-5 minutes.

6. 6

   Stir the saffron-infused broth, 0.5 cup of heavy cream, 0.25 cup of grated Grana Padano cheese, and 2 tablespoons of butter into the cooked polenta until smooth and creamy.

7. 7

   Once the pork tenderloin is cooked sous-vide, remove it from the bag, pat it dry, and sear it in a hot pan with a splash of olive oil for 1-2 minutes per side until beautifully browned.

8. 8

   Slice the seared pork tenderloin into medallions and serve immediately over the creamy saffron polenta.