Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 500 grams of pork tenderloin with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then place it into a vacuum-sealable bag with 10 grams of thinly sliced fresh galangal and 2 sprigs of fresh thyme.

2. 2

   Seal the bag using a vacuum sealer and immerse it in a preheated water bath at 60 degrees Celsius (140 degrees Fahrenheit), cooking for 1 hour and 45 minutes to 2 hours.

3. 3

   While the pork cooks, prepare the roasted root vegetables by tossing 2 large carrots, cut into 1-inch pieces, 2 large parsnips, cut into 1-inch pieces, and 1 medium red onion, cut into wedges, with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper on a baking sheet.

4. 4

   Roast the vegetables in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) for 25-30 minutes, or until tender and lightly caramelized.

5. 5

   For the lingonberry-galangal glaze, combine 0.5 cup of lingonberry jam, 2 tablespoons of apple cider vinegar, and 1 tablespoon of Dijon mustard in a small saucepan over medium heat, simmering gently for 5 minutes until slightly thickened.

6. 6

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

7. 7

   Let the seared pork rest for 5 minutes before slicing it into medallions, then serve with a generous drizzle of the warm lingonberry-galangal glaze and the roasted root vegetables, garnished with 2 tablespoons of fresh chopped parsley.