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Sous Vide Pork Tenderloin with Quinoa and Roasted Brussels Sprouts

This dish features succulent sous vide pork tenderloin paired with nutty quinoa and caramelized Brussels sprouts, perfect for a cozy November dinner.

Main
Prep 15m · Cook 1h · Total 1h 15m
0 ingredients

As the seasons shift, November in Belgium brings a bounty of hearty vegetables and warming flavors. The tenderloin, marinated in autumnal spices, connects to themes of resilience and growth. This dish celebrates the essence of seasonal cooking, making it ideal for a comforting weeknight meal. Inspired by Ukraine and Europe Chafe at Being Excluded From U.S.-Russian Peace Plan and Did Nvidia Do Enough to Chill A.I. Bubble Fears?.

Instructions

  1. Preheat your sous vide water bath to 60°C.
  2. Season the pork tenderloin with salt, pepper, minced garlic, and thyme, then seal it in a vacuum bag.
  3. Submerge the bag in the water bath and cook for 1 hour.
  4. While the pork cooks, rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce to a simmer and cover for 15 minutes or until the liquid is absorbed.
  5. Trim and halve the Brussels sprouts. Toss them with 15 ml of olive oil, salt, and pepper, then spread on a baking tray.
  6. Roast the Brussels sprouts in a preheated oven at 200°C for 20-25 minutes until golden brown.
  7. Once the pork is done, remove it from the bag and pat dry. Sear in a hot pan with 15 ml of olive oil for 2 minutes on each side for a nice crust.
  8. Fluff the cooked quinoa with a fork and serve it on plates topped with sliced pork and roasted Brussels sprouts.