# 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.


A silky, savory gravy that perfectly complements sous vide pork tenderloin with shallots, garlic, rosemary, and thyme. This rich pan sauce uses red wine, fresh herbs, and stock to bring out deep, balanced flavor.

#sauce

Gravy for Sous Vide Pork Tenderloin with Shallots and Herbs