Sous-vide Pork Tenderloin with Ginger Glaze

Name: Sous-vide Pork Tenderloin with Ginger Glaze
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4 portion
Ingredients: 1 tablespoon dark brown sugar; 2 teaspoon salt; 1 teaspoon ginger, dried, ground; 1 pork tenderloin; 1 teaspoon garlic powder; ½ teaspoon cinnamon, ground; ¼ teaspoon clove, ground; 1 teaspoon black peppercorn; ½ teaspoon cayenne chilli, dried, flakes; 8 ounce shallot; lemon grass, fresh; 1850 gram water; 1 ounce lemon juice; 115 gram dark brown sugar; 2 teaspoon minced ginger, preserved; 1 tablespoon cornflour (starch); 115 gram water; 30 gram soy sauce; cooking spray, any oil; 60 gram rice vinegar; parsley, fresh

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Prep. 20min

Total 1 h 40min

4 portion

Ingredients

dark brown sugar
1 tablespoon
salt
2 teaspoon
ginger, dried, ground
1 teaspoon
pork tenderloin (approx. 450 g - 680 g), cut in half
1
garlic powder
1 teaspoon
cinnamon, ground
½ teaspoon
clove, ground
¼ teaspoon
black peppercorn
1 teaspoon
cayenne chilli, dried, flakes
½ teaspoon
shallot quartered lengthwise
8 ounce
lemon grass, fresh (10 cm/4 in. piece), quartered lengthwise
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
1850 gram
lemon juice
1 ounce