![Sous-vide Pork Tenderloin with Ginger Glaze Sous-vide Pork Tenderloin with Ginger Glaze](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/DFC96B82-8957-4AD6-BC04-A212952AB4CF/Derivates/F325D143-335E-4C0E-B64A-AFF1B1B60485.jpg)
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Ingredients
- 1 tbsp dark brown sugar
- 2 tsp salt
- 1 tsp whole black peppercorns
- 1 tsp ground ginger
- 1 tsp garlic powder
- ½ tsp ground cinnamon
- ½ tsp dried red chili flakes
- ¼ tsp ground cloves
- 1 pork tenderloin (approx. 16-24 oz), cut in half
- 8 oz shallots, quartered lengthwise
- fresh lemongrass (4 in. piece), quartered lengthwise
- 65 oz water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
- 1 oz lemon juice
Ginger Glaze
- 4 oz dark brown sugar
- 2 tsp ginger, minced
- 1 tbsp corn starch
- 4 oz water
- 2 oz rice vinegar
- 1 oz soy sauce
- non-stick spray oil
- fresh parsley, to garnish
- Nutrition
- per 1 portion
- Calories
- 1803 kJ / 431 kcal
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fat
- 12 g
- Saturated Fat
- 4 g
- Fibre
- 2 g
- Sodium
- 628 mg
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