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White pork tenderloin with crunchy corn, ginger and Port wine



White pork tenderloin with crunchy corn, ginger and Port wine - mychef

Ingredients (4 serves)

  • ​​​​​2 white pork tenderloins
  • 250 ml. of Port wine
  • 30 g. ginger
  • 100 g toasted corn
  • 12 baby carrots
  • 15 g. butter with salt
  • Fresh rosemary
  • Salt
  • Pepper

Cooking settings


  • Mode: Steam
  • Temperature: 70 ºC
  • Humidity: 100
  • Time: 30 min.


  • Mode: Steam
  • Temperature: 85 ºC
  • Humidity: 100
  • Time: 30 min.


Tenderloin at low temperature

Clean the fat and fibers of the tenderloin and season it with salt and pepper. Place it in a 200 x 300 mm cooking bag and then add the Port wine and finely chopped ginger. Pack them with the iSensor vacuum packer in intelligent mode, which thanks to its iVac system offers a perfect packaging without spills. For vacuum cooking, place the bag in the mychef oven at 70⁰C for 30 minutes.

Corn crispy

Chop the toasted corn finely and spread it on a tray.


Peel the carrots and place them on a perforated Gastronorm tray. Cook them in the steam mode of the mychef oven at 85⁰C for 9 minutes.


Remove the tenderloin from the bag and cut it into approximately 3 cm thick slices. Coat with the corn and sear the two sides of the thenderloin in a frying pan with the carrots and a little butter.

Reduce the broth of sirloin cooking and rectify salt, pepper and sugar. Then place the tenderloin in the centre of the dish on a brushstroke of Port wine and ginger reduction. Spread the carrots over the dish and finish decorating it with a few tomatoes, a splash of oil and rosemary.

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