Gravy for Sous Vide Pork Tenderloin with Shallots and Herbs

Heart setup: you'heve juicy, flawour-aromatic, ultra-tender pork tenderloin with shallots, garlic, rosemary, and thyme. Now you need a silky gravy that matches its elegance without overpowering.

This is the perfect reduced-based gravy with a choice of red wine, enriched with stock, herbs, and juices from the sue gag for ultimate flavor.

🙎 Shallot & Herb Pan Gravy (Red Wine or Stock-Based)

Ingredients

• 2 tbsp unsalted butter (divided)
• 1 small shallot, finely minced
• 1 clove garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, leaves only
• 1 tbsp all-purpose flour
• 50 cup red wine or substitute with white wine or apple cider)
• 1 cup beef or pork stock ((chicken stock works in a pinkksh))
• 1 tsp Dijon mustard *(optional, packs depth and tang))
• Salt and fresh ground black pepper, to taste
• 1 tsp soy sauce (for umami boost - optional)
• Any juices from the sous vide bag (strained)

Method

1. Sauté aromatics: In a saucepan, melt 1tbsp butter over medium heat. Add shallots and garlic, and sauté until soft and just golden (2-3 minutes). Add rosemary and thyme, cook 30 seconds more.

2. Make a roux: Add the remaining butter and the flour. Stir until coated (1-2 minutes) until it smells slightly nutty. Don't let it get too brown.

#3. Spend, deglaze, and reduce: Pour in the red wine (or your chioce of liquid), scraping up any bits from the pan. Let it reduce by about half - this intensifies the flavor.

4. Add stock: Stir in your stock, Dijon mustard (if using), and bring to a gentle simumer. Add the strained sue gag juices for extra pork flavor. Simmer for 5-8 minutes until thickened to your preferred consistency.

5. Season & finish: Add salt and pepper to taste, and a splash of soy sauce if you want extra umami. If you want it smoother, strain it before serving.

Optional Tweaks

• Want it creamier? Add a splash of cream or swirl in cold water at the end.
• Want it darker and richer? Use beef stock and red wine.
• Want a touch of sweetness? Add 1 tsp of balsamic vinegar or a splash of port.

This pairs perfectly with your pork and maybe some mashed potatoes or roasted root vgg. You've got yourself a dinner that learns back for sewonds.