Teriyaki Turkey Tenderloin in SousVide Supreme Demi

Sous Vide Turkey Tenderloin


So…just to add to the awesomeness that was last month’s International Food Blogger’s Conference…

SousVide Supreme DemiWhen I got home on Monday, I had an email from the lovely folks at SousVide Supreme, informing me that I had won a drawing for a free SousVide Supreme Demi, a Sous Vide Vacuum Sealer (VS3000) and a couple of boxes of cooking pouches.

Score!

For those of you who aren’t hopeless food wonks, or up on “molecular gastronomy”, sous vide (pronounced soo-veed) which means “under vacuum” in French, is a technique which involves cooking food in vacuum-sealed pouches, submerged in a water bath held at a precisely controlled temperature, often for much longer than standard cooking time.

SousVide Supreme Demi

From SousVide Supreme’s website: “Everyone – from the accomplished cook to the rank novice – can turn out gourmet quality meals with minimal preparation time. It’s as easy as heating water!

Just season your dish, vacuum-seal in food-grade pouches, simmer in the Demi water bath, sear or sauce your dish if desired, and serve.”

Because the the controlled temperature, the food in the pouch is brought to its ideal finished temp without the ability to dry out or overcook, and the consistency of the food stays even (say, for example a steak) can be “medium rare” from top to bottom, instead of just at the center.

The end result? Perfectly cooked food, with finished dishes that really can’t be done with any other method of cooking.

Look, here’s the deal…yes, food requires much longer to cook (though it’s hands-off cooking) and, yes, it requires some planning and forethought – though not really much more than cooking in a crock-pot, but the end results SO far exceed the effort required.

All B.S. and lily-gilding aside, I can honestly tell you that 90% of the foods I’ve had, that have been prepared sous vide, have been the single best example of that food I’ve ever eaten.

Seriously.

For my first round with the SousVide Supreme Demi, i had a couple of turkey tenderloins on hand, so I though a nice teriyaki dish might hit the spot.

I know that “melted in my mouth” is a hugely overworked foodie phrase, but seriously…this was THE most tender (not mushy) turkey I have ever tasted, with an amazing depth of flavor from all of the trapped juices and seasonings.

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After this initial success, I’ve been on something of a sous vide rampage; perfect soft-boiled eggs (with soft whites and a yolk like creamy custard); some chicken gizzards (sorry, I’m a southern boy) with mirepoix and fresh garlic…that are due to come out in about four hours…and some 48 hours beef short-ribs.

Sous Vide Chicken Gizzards

The sous vide beef short ribs that we sampled at IFBC (thank you again Miller’s Guild) were, hands down, one the best things I’ve ever put in my mouth (and that’s a LONG list…) I’ll be thinking and drooling about that until dinner tonight!

Anyhoo…

Teriyaki Turkey Tenderloins

  • 2  8  oz turkey breast tenderloins
  • 2 tsp. each sea salt and black pepper
  • 2 Tbs brown sugar
  • 1/4 cup Teriyaki sauce*

*You can make your own teriyaki sauce (recipe below) or my stand-by is always Yoshida’s Original.

Fill SousVide Supreme to “fill” line with water, and set to 142F

Sprinkle tenderloins with the salt and pepper, and rub with brown sugar

Vacuum seal each turkey tenderloin in a sous vide pouch, and cook them in the water bath for 3 hours, 45 minutes.

Sous Vide Turkey Tenderloin

Remove tenderloins and let rest 15 minutes. Serve over fried noodles (recipe below.)

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Teriyaki Sauce

  • 2 cups low-sodium soy sauce
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 6 green onions
  • 2 Tbs fresh ginger
  • 1 Tbs fresh garlic, chopped
  • 1 cup honey
  • Dash of red pepper flakes

Slice the onions into 2 inch sections, slice ginger into coins, chop the garlic.

In a large saucepan, over medium heat, combine soy sauce, half of the brown sugar, 1/2 cup white sugar, green onions, ginger, garlic and red pepper flakes, and bring to a low simmer. Reduce the heat to low and simmer for 15 minutes.

Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it doubles in size remove the pan from heat and cool.

Pan Fried Noodles

  • 1 lb angel-hair pasta
  • 1/8th cup of sea salt
  • 1 Tbs sesame oil
  • 2 Tbs teriyaki sauce
  • 2 Tbs. freshly toasted sesame seeds (optional)

Toast the sesame seeds in a dry pan until lightly golden, set aside and keep warm.

Cook the angel hair pasta in heavily salted boiling water just al-dente (about 1 minute.)

Shock the pasta in cold water to stop the cooking, drain, then toss in a non-stick skillet with hot sesame oil and a couple of tablespoons of teriyaki sauce.

Plate and sprinkle with warm toasted sesame seeds.

UH-mazing!

Chef Perry
SimplySmartDinnerPlans.com

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