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

Instructions

1. 1

   Heat the water bath

   Heat a sous vide water bath to 145°F.

2. 2

   Season the pork

   Remove the silver skin from the tenderloin. Lightly crush the fennel seeds and combine with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Coat the pork evenly with the seasoning.

3. 3

   Cook the pork

   Seal the tenderloin in a vacuum-seal or food-safe resealable bag. Submerge in the water bath and cook at 145°F for 1½ to 3 hours.

4. 4

   Cook the farro

   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.

5. 5

   Prepare the vegetables

   While the farro simmers and the pork remains in the water bath, slice the shallots. Remove and discard the thick kale ribs, then thinly slice the leaves. Halve the grapes and finely chop the oregano.

6. 6

   Rest the farro

   Remove the saucepan from the heat and let the farro stand covered for 5 minutes.

7. 7

   Sear the pork

   After the sous vide cooking time, remove the pork from the bag and discard the bag juices. Pat thoroughly dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over high heat until shimmering. Sear the pork until deeply browned, about 45 seconds per side. Use tongs to hold the narrower surfaces against the skillet to sear them. Transfer to a cutting board.

8. 8

   Cook the garlic and shallots

   Reduce the heat to medium. Add a little olive oil if the skillet is dry. Add the minced garlic and cook, stirring constantly, until fragrant and very lightly golden, about 30 seconds. Add the shallots and cook until they begin to soften, about 2 minutes.

9. 9

   Wilt the kale

   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.

10. 10

    Cook the grapes

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

11. 11

    Finish the farro

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

12. 12

    Slice and serve

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