Pork Tenderloin With Honey Mustard Onion Chutney

Ingredienti

2 Pork Tenderloin

Sea salt

Garlic powder

Onion powder

2 onions (yellow)

2-3 tbsp butter (salted)

1 Frozen garlic cube

Sierra Nevada Pale Ale Mustard

Better than Bullion - chicken

Chicken broth

Honey

Istruzioni

Season pork tenderloin generously with salt, onion powder, and garlic powder. Seal in vacuum bags and sous vide at 132 for 60-120 min.

Halve onions pole to pole, slice to 3/8 in, then quarter pole-to-pole. Melt butter in dutch oven, then add onions and cook on low, covered until soft and lightly caramelized.

Add 1 garlic cube and cook until fragrant, then add chicken broth and cook down. Add 1 large scoop of mustard, then honey and chicken bouillion to taste.

Remove tenderloins from sous vide, pat dry, then sear in ghee, tallow, or oil until browned. Slice and serve with chutney.