RECIPE FOR VENISON TENDERLOIN IN THE OVEN RECIPES

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SOUS VIDE VENISON TENDERLOIN - ANOVA CULINARY



Sous Vide Venison Tenderloin - Anova Culinary image

Venison is very lean, especially the tenderloin and loin cut, which leads to drying out when cooked traditionally. Perfect your wild game game and cook all your venison with your Anova Sous Vide Precision Cooker for the best results!

Provided by Cole Wagoner

Total Time 02 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 2

Number Of Ingredients 3

PORK TENDERLOIN WITH MAPLE GLAZE RECIPE - EPICURIOUS



Pork Tenderloin with Maple Glaze Recipe - Epicurious image

Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gewürztraminer would be nice accompaniments.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 6

2 12- to 14-ounce pork tenderloins
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
6 tablespoons pure maple syrup
6 tablespoons apple cider vinegar
2 teaspoons Dijon mustard

Steps:

  • Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.
  • Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.
  • Arrange pork slices on plates. Spoon glaze over pork and serve.

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