Sous Vide Pork Tenderloin With Balsamic Kale, Grapes, and Farro

Instructions

1. 1

   Heat a sous vide water bath to 145°F.

2. 2

   Remove the silverskin from the pork tenderloin. Lightly crush the fennel seeds and combine them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Coat the pork evenly with the seasoning.

3. 3

   Place the pork in a vacuum-seal or food-safe resealable bag and seal it. Submerge it in the water bath and cook at 145°F for 1 1/2 to 3 hours.

4. 4

   While the pork cooks, combine the farro and chicken broth in a medium saucepan. Bring to a boil, then reduce the heat and simmer for 15 minutes. Remove from the heat and let stand covered for 5 minutes.

5. 5
   Mise en place

   While the pork and farro cook, slice the shallots. Remove and discard the thick ribs from the kale, then thinly slice the leaves. Halve the grapes and finely chop the fresh oregano.

6. 6

   Remove the pork from the bag and discard the bag juices. Pat the pork extremely dry with paper towels.

7. 7

   Heat 2 tablespoons extra-virgin olive oil in a large skillet over high heat until shimmering. Add the pork and sear until deeply browned, about 45 seconds per side. Use tongs to hold the tenderloin against the skillet and sear its narrower surfaces. Transfer it to a cutting board.

8. 8

   Reduce the heat to medium. Add a little more extra-virgin olive oil if the skillet is dry. Add the jarred minced garlic and cook, stirring constantly, until fragrant and very lightly golden, about 30 seconds.

9. 9

   Add the shallots and cook until they begin to soften, about 2 minutes.

10. 10

    Add the kale a handful at a time, stirring until each addition wilts enough to make room for the next. Cook until the kale is wilted and the shallots are tender, about 3 minutes.

11. 11

    Add the grapes, fresh oregano, and balsamic vinegar. Cook, stirring gently, until the grapes are warmed and the vinegar lightly glazes the vegetables, about 2 minutes.

12. 12

    Add the cooked farro and toss until evenly combined with the kale and grapes. Cook until heated through and lightly coated in the balsamic vinegar, 1 to 2 minutes. Add a little olive oil if the mixture seems dry. Season with additional salt and black pepper as needed.

13. 13

    Cut the pork into thick slices. Divide the balsamic kale, grape, and farro mixture among four plates and arrange the pork over it. Drizzle with balsamic glaze.