Mychef  White pork tenderloin with crispy corn, ginger and Port wine  Mychef Skip to main content

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

For the sirloin:

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

For carrots:

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

Sirloin at low temperature

Clean the fat and fibers from the sirloin and season. Place it in a 200 x 300 mm cooking bag and then add the port wine and the finely chopped ginger. Pack with the iSENSOR vacuum packer in smart mode, that thanks to its patent iVac offers a perfect packaging without spills . For sous vide cooking, insert the bag into the Mychef oven at 70⁰C for 30 minutes.

Crunchy corn

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


Peel the carrots and place them on a perforated Gastronorm tray, cook with the steam Mychef oven at 85⁰C for 9 minutes .


Take the sirloin out of the bag and cut it into approximately 3 cm thick slices. Coat with the corn and mark the two sides of the sirloin in a pan together with the carrots and a little butter.

Reduce the broth from the cooking of the sirloin and rectify the salt, pepper and sugar. Next, place the sirloin medallions in the center of the plate on a brushstroke of Port and ginger reduction , distribute the carrots on the plate and finish decorating with some tomatoes, a drizzle of oil and rosemary.