I’m calling this recipe “swine” tenderloin as I made it with wild boar tenderloin, but it can also be made with regular pork tenderloin. For a change I’m not cooking it sous-vide, instead I finish cooking the meat in the oven after searing, using a digital meat thermometer with a probe and a low oven temperature to make sure that the meat is perfectly medium rare.
The sauce is a balsamic reduction with raisins and pine kernels, using the browned bits in the pan from searing the meat for added flavor. For the balsamic reduction it is very important that you use a balsamic vinegar that does not have caramel as a coloring agent. Its only ingredients should be grape most and wine vinegar. (Only grape most is also fine, but using such high quality aceto balsamico tradizionale would be a bit of a waste for this.) This is because the caramel will give the balsamic reduction a bitter flavor. Caramel is already burned sugar, and so when you reduce it the burned taste becomes too strong.
On the picture you can see that the meat is perfectly pink all the way to the edge. That is not only possible with sous-vide, but also with a low oven. In a 100ºC/210ºF oven it takes about 45 minutes to finish cooking the meat this way, but there is no resting time needed so you will save time that way. If you are in a hurry you could cook the meat in a hotter oven in 10-15 minutes, but then you’d need to let it rest for at least 10 minutes and the meat will end up with a ‘doneness gradient’, meaning that the outside layer will be overcooked and only the center will be perfect.
2 pieces of boar or pork tenderloin, about 150 grams (5 oz) each
1 Tbsp raisins, soaked in hot water for 10 minutes and drained
1 Tbsp pine kernels, lightly toasted
120 ml (1/2 cup) balsamic vinegar (without caramel as an ingredient)
60 ml (1/4 cup) water or dry white wine
2 Tbsp olive oil
salt and freshly ground black pepper
Pat the pork dry with paper towels and season with salt and freshly ground black pepper on all sides.
Put the plates in the oven as well in order to preheat them.
This Italian take on fish soup is a great way to prepare a mix of fish and other seafood. The heads and bones of the dish are used to make the stock.