Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 2 tablespoons of tamarind paste, 1/4 cup of bourbon, 2 tablespoons of brown sugar, 1 tablespoon of apple cider vinegar, 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a bowl to create the marinade.

2. 2

   Place 1.5 pounds of pork tenderloin into a vacuum-sealable bag with the prepared marinade, ensuring the pork is fully coated, then seal the bag, removing as much air as possible.

3. 3

   Preheat a sous-vide water bath to 140°F (60°C).

4. 4

   Submerge the sealed bag containing the pork tenderloin into the preheated water bath and cook for 2 hours.

5. 5

   After cooking, carefully remove the pork from the bag, reserving the liquid, and pat the pork tenderloin dry with paper towels.

6. 6

   Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat, then sear the pork tenderloin for 2-3 minutes on each side until a golden-brown crust forms.

7. 7

   Add the reserved marinade liquid to the same skillet and simmer for 5-7 minutes, stirring occasionally, until the glaze thickens to your desired consistency.

8. 8

   Slice the seared pork tenderloin into 1-inch thick medallions and serve immediately with the tamarind-bourbon glaze drizzled generously over the top.