Sous Vide Tuscan Pork

Tuscan stuffed pork tenderloin with creamy polenta

Butterfly the pork tenderloin and start adding the stuffing ingredients.

Roll the pork up and tie it with kitchen twine. Add some sprigs of rosemary and its ready for the Sous Vide water bath.

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Sous Vide Tuscan Pork

If you like Italian food, and you like pork you must give this one a try. Pork tenderloin, prosciutto & pancetta a trifecta of pork.



2 pork tenderloins sea salt coarse ground black pepper olive oil 1 cup finely chopped spinach, arugula, basil & rosemary 1/2 cup grated cheese ( asiago, parmesan, fontina) 1/4 cup diced sun dried tomatoes 8 slices of prosciutto 8 slices of pancetta

2 tablespoons unsalted butter 4 garlic cloves, peeled, smashed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1/2 cup finely chopped shallot 1 15 ounce can fire roasted crushed tomatoes 1/2 cup red wine 3 cups chicken broth 2 tablespoons grain mustard



Pre heat water with the sous vide to *146

Filet and flatten the pork tenderloin. Lay it on top of the prosciutto slices. Season with salt and pepper. Sprinkle with the greens, then the cheese, then the tomatoes.Lay down the slices of pancetta, this helps the other ingredients down as you roll. Roll the pork up and tie with kitchen twine. Place some rosemary sprigs on top. Place in food saver bag and seal. Place in the pre heated water and cook 1 hour and 15 minutes.

Remove pork tenderloin from the water, place on a sheet pan. Let cool a few minutes before handling. Cut open the food saver bag, remove the pork and pat with a paper towel. You may finish the pork on a BBQ grill, a grill pan, a saute pan, a cast iron skillet. The most important thing is to make sure everything is pre heated and screaming hot. Your pork is now perfectly cooked, all you are trying to achieve is some nice grill lines and additional flavor, you do not wish to cook for very much longer. Remove the twine, slice and serve.

Heat up your skillet over medium heat, when warm give a swirl of olive oil. Add 3 Tbs butter, garlic, thyme, and rosemary to skillet. Cook for two minutes, make sure the heat is not to high you do not want to burn your garlic. Add shallots and saute for 2 more minutes. Add red wine and stir 1 minute, scraping up any browned bits. Add the tomatoes & broth and boil until sauce is reduced to by half. Whisk in Dijon mustard and season the sauce to taste with salt and pepper.


The Tuscan pork is great served with creamy polenta, rosemary roasted potatoes, parmesan risotto or fresh made pasta.

  • Author: Chef Shelly