Modes

Ingredients

Tenderloin

• 2 Pork Tenderloins (about 1.25 lbs each), trimmed

• Kosher salt and freshly ground black pepper

• 1 Tablespoon olive oil

Glaze

• 1 (12-ounce) jar Apricot Preserves

• 1 teaspoon granulated onion powder

• 1 teaspoon granulated garlic powder

• 1/2 teaspoon ground ginger

• 1/4 teaspoon cayenne pepper

• 2 teaspoons Kosher salt

• 4 Tablespoons apple cider vinegar

Finishing

• avocado oil, for searing

• flaky sea salt, for finishing

Instructions

Season the Pork

Season the trimmed pork tenderloins generously with Kosher salt and freshly ground black pepper.

Vacuum Seal and Cook Sous Vide

Vacuum seal the tenderloins with the olive oil.

Set Wolf Convection Steam Oven to Sous Vide mode set to 140°F for 1 hour.

Prepare the Apricot Glaze

While the pork is cooking, prepare the glaze.

In a small saucepan, combine all remaining glaze ingredients and cook over medium-low heat.

Stir occasionally to break up any chunks of fruit. Adjust the consistency as needed using water or vinegar.

Note: The glaze will thicken as it cools.

Preheat the Griddle

Preheat the Wolf Griddle to 400°F for 15 minutes to prepare for searing.

Remove and Dry the Pork

Remove the tenderloins from the Convection Steam Oven, cut open the vacuum bag, and place the tenderloins on a layer of paper towels.

Pat dry thoroughly to ensure a good sear.

Sear the Tenderloins

Rub avocado oil onto the tenderloins.

Place them on the preheated griddle and sear on all three sides for 60 to 90 seconds per side, turning with tongs.

Rest and Slice

Transfer the seared tenderloins to a carving board and let rest for 5 minutes.

Slice into 3/8-inch thick medallions at a slight angle.

Sprinkle with flaky sea salt to finish.

Serve

Serve with the apricot glaze and your desired sides.