While I’m not crazy about pork in general, I do think it really shines in mexican pepper sauces, mole, adobo, etc. The smoky richness permeates the meat. Kind of like BBQ. In any case this was an attempt to infuse the meat with a subtle pepper flavor using sous vide and serve it with a poblano pesto to supply the heat. It’s missing the pine nut scivolo gonfiabile element but it could easily be added as well as a sprinkling of fine ground cotija cheese. Enjoy!

1 Pork Tenderloin
2 dried pasilla peppers
1 dried chipotle pepper
4 garlic cloves
5 peppercorns
salt

2 poblano peppers
olive oil
1 tbsp butter
1/4 cup of veggie stock
3/4 lb fresh pasta
(or 2 servings of dried pasta)
salt
pepper

For the tenderloin,
I cut mine in half to fit in the bag, I seeded the pasilla and chipotle peppers and broke them up, laying them along a strip of plastic wrap. I crushed the garlic cloves and lined them up on the wrap along with the peppercorns. I salted the tenderloin and placed the lot in a resealable bag, lining the loosely wrapped spices at the bottom and sealed the bag. Set the sous vide bath to 165º and cook for 5 hours. Finish in a fry pan over high heat for color (or use a blowtorch!).

Poblano Pesto:
Cook pasta. Seed the poblanos and finely chop in a processor, adding a tsp of olive oil, salt and pepper to the mix. Transfer coarse mixture to large saute pan and toss with veggie stock. Add tbsp of butter and toss, reducing the broth slightly. Add butter then pasta and toss.

Serve tenderloin sliced atop the pasta.

 This is another recipe that I a created to use with my Sous Vide Supreme. Sous Vide Supreme provided me with a unit and in return I’m sharing my successes over the next few months!