Restaurant-Style Pork Tenderloin 🍛 | Deconstructed Thai Curry & Perfect Sous-Vide

This restaurant-style pork tenderloin recipe showcases how modern techniques like sous-vide cooking can elevate simple ingredients into a refined, flavorful, and controlled dish. Inspired by the aromatic balance of Thai curry, this deconstructed version allows each component to shine while maintaining total mastery over texture, doneness, and nutritional impact.

By cooking the pork tenderloin at low temperature, the meat remains exceptionally tender and juicy, without the risks associated with aggressive high-heat cooking. The Thai-inspired marinade, made with coconut milk, fresh ginger, lime juice, and Thai curry paste, penetrates deeply into the meat and is later reduced into a glossy, intensely flavored sauce.

A crunchy peanut relish adds texture and contrast, while fresh herbs and chili bring brightness and freshness. This recipe fits perfectly into a modern BBQ and health-conscious cooking approach, where pleasure, technique, and awareness go hand in hand. Ideal for entertaining, it allows you to prepare everything ahead of time and enjoy your guests without compromising on quality.

Recipe Story

This dish is inspired by traditional Thai curries, known for their delicate balance between richness, acidity, saltiness, and aromatic heat. Instead of simmering everything together, this deconstructed approach separates each element to preserve clarity of flavor and precision of cooking.

The use of sous-vide, a technique widely adopted in fine dining, makes it possible to apply Thai flavor principles to a Western cut such as pork tenderloin, while ensuring repeatability, safety, and optimal texture. A quick BBQ finish adds color and subtle smoky notes without overcooking the meat.

Preparation Time

• Preparation: 20 minutes
• Cooking: 1 hour 45 minutes
• Total: 2 hours 05 minutes

Ingredients

For 2 people:
1 pork tenderloin of about 600 g

For the peanut relish:
1/2 cup roughly chopped peanuts
1 tbsp rice vinegar
1 tbsp cane sugar
1 chopped green onion

For the marinade / sauce:
3/4 cup coconut milk
1 tbsp cane sugar
Juice of 1 lime
1 tbsp rice vinegar
1 tbsp fish sauce
2 tbsp fresh ginger, sliced
1 large tbsp Thai curry paste

For garnish:
Fresh cilantro
A few chilies

Instructions

1. Prepare the peanut relish by mixing all ingredients in a bowl, then store in the refrigerator.
2. Trim the pork tenderloin of excess fat, membranes, or sinew, and cut it into two equal pieces.
3. For the marinade, mix all ingredients in a vacuum bag, add the pork tenderloin pieces, and seal under vacuum.
4. Cook in your sous-vide cooker at 62°C (144°F) for 1h30 to 2h maximum. Once cooked, you have two options: either finish the recipe immediately and serve, or refrigerate the sealed bag (up to 3 days) or freeze it (up to 2 months) for later use.
5. Remove the marinade from the bag and reduce it in a small saucepan for a few minutes until syrupy.
6. Quickly grill the pork tenderloin pieces on the BBQ to develop color.
7. Plate, garnish, and enjoy.

Presentation & Pairings

Slice the pork tenderloin into thick medallions, coat lightly with the reduced curry sauce, and add a spoonful of peanut relish on the side. Finish with fresh cilantro and sliced chilies.

Recommended sides include jasmine rice, grilled vegetables (broccoli, bok choy, zucchini), or a fresh citrus salad.
Drink pairings: dry Riesling, light wheat beer, or homemade ginger-lime iced tea.

Dietary Variations

• Gluten-free: ensure the fish sauce and curry paste are certified gluten-free.
• Dairy-free: naturally dairy-free thanks to coconut milk.
• Lower sugar: reduce cane sugar by half in both the marinade and relish.
• Poultry version: substitute pork with chicken or turkey breast.

🍽️ Nutritional Values (per serving)

🧬 Health Sheet – Cancer + Diabetes