Sous Vide Pork Tenderloin with Tarragon

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What is Sous Vide

The term sous vide is French for "under vacuum." It refers to a cooking method in which food is sealed in an airtight bag and cooked in a precisely controlled water bath. Unlike traditional cooking, where temperatures can fluctuate significantly, sous vide keeps the water at a constant temperature—often accurate to within one degree. This allows food to cook evenly from edge to center without overcooking.

Although the concept of low-temperature cooking had been explored for decades, modern sous vide was developed in 1974 by French chef Georges Pralus. While working at the famous Troisgros restaurant in France, Pralus was searching for a better way to prepare foie gras. He discovered that vacuum-sealing the liver and cooking it gently in a water bath greatly reduced weight loss while preserving its delicate texture and rich flavor. Around the same time, French food scientist Bruno Goussault expanded the technique through extensive research, establishing cooking times and temperatures that made sous vide both safe and consistent.

For many years, sous vide remained almost exclusively in the hands of professional chefs. The equipment was expensive, and the technique required specialized knowledge. High-end restaurants embraced it because it delivered exceptional consistency—every steak, chicken breast, or fish fillet could be cooked to the exact same degree of doneness, every single time.

Everything changed in the late 2000s when affordable immersion circulators became available for home kitchens. Today, sous vide has become a favorite technique among home cooks around the world. It is especially popular for cooking steaks, pork chops, chicken breasts, seafood, and vegetables with remarkable precision. While it won't replace grilling, roasting, or pan-searing, sous vide has earned a permanent place alongside these traditional methods, allowing anyone to achieve restaurant-quality results with surprisingly little effort.

A Sear is Required

One important note: because sous vide cooks at relatively low temperatures, many meats are briefly seared in a very hot pan or on a grill after cooking. This final step creates the flavorful browned crust that makes the finished dish both beautiful and delicious.

Today's recipe uses the sous vide technique to gently cook a delicate pork tenderloin while infusing it with the fresh flavors of tarragon and lemon. The extended cooking time allows these subtle aromas to penetrate the meat, resulting in exceptional tenderness and depth of flavor. A velvety white wine and cream reduction completes the dish, adding richness, elegance, and a beautifully balanced finish.

Vacuum Bag

First, seal the pork together with the tarragon, lemon, and other flavoring ingredients in a vacuum bag. I use a FoodSaver, which works exceptionally well for this purpose. If you don't own a FoodSaver or a similar vacuum sealer, don't worry—you can achieve nearly the same result using the water displacement method.

Simply place all the ingredients in a sturdy resealable freezer bag, such as a Ziploc bag. Slowly lower the bag into a pot of water, keeping the opening above the waterline. As the bag is submerged, the water pressure forces the air out. Once most of the air has been expelled, seal the bag completely. The result is very similar to vacuum sealing and works perfectly for sous vide cooking.

Want to learn more about sous vide cooking?

Countless resources are available to help you master this unique cooking technique. It's well worth the effort, as sous vide opens up a whole new world of culinary possibilities, enabling you to prepare exceptionally tender, flavorful, and consistently delicious dishes.

Sous Vide Pork Tenderloin with Tarragon

Ingredients

• 1 Pork Tenderloin, excess fat and silverskin removed

• 1 cup Dry White Wine (Sauvignon Blanc or similar)

• 1 cup Heavy Cream

• 1 Lemon, sliced

• 1 bunch Tarragon (around 15 sprigs) (note1)

• 1 large (or 2 small) Shallot, diced

• Salt/Fresh Ground Pepper to taste

• 2 tbsp high-smoke-point Oil (such as Avocado Oil) or Tallow.

• 1 tbsp Butter

• Parsley oil for garnishing (optional, not critical)

The Process

1. Pat the pork tenderloin dry with paper towels.

2. Trim away any excess fat and silver skin with a sharp knife.

3. Season the pork generously with salt and freshly ground black pepper on all sides.

4. Arrange 4–5 sprigs of fresh tarragon on top of the pork.

5. Place 2 lemon slices over the tarragon.

6. Cut a vacuum-sealer bag large enough to hold the pork. If using the water displacement method, use a 1-gallon freezer bag.

7. Carefully place the pork into the bag, keeping the lemon slices and tarragon on top.

8. Turn the bag over and place the remaining 4–5 sprigs of tarragon on the other side of the pork.

9. Vacuum-seal the bag, or seal the freezer bag using the water displacement method.

10. Preheat the sous vide water bath to 139°F (59°C). (See Note 2.)

11. Submerge the bag in the water bath and cook for 3 hours.

12. About 10 minutes before the cooking time is complete, heat a heavy skillet—preferably cast iron—over high heat.

13. Remove the bag from the water bath and open it.

14. Transfer the pork to a plate, removing the lemon slices and tarragon sprigs. Reserve the cooking juices for the sauce.

15. Add a small amount of oil or beef tallow to the hot skillet. Sear the pork on all sides until beautifully browned, about 3–4 minutes.

16. Transfer the pork to a plate and loosely tent it with aluminum foil to keep warm.

17. Reduce the heat to medium and let the pan cool for a few minutes.

18. Add the butter and diced shallot.

19. Sauté the shallot until softened and translucent, about 2–3 minutes.

20. While the shallot cooks, strip the tarragon leaves from the reserved sprigs. (Keep one for garnish)

21. Add the white wine, reserved cooking juices, and tarragon leaves to the skillet. Simmer until reduced by about half, approximately 5 minutes.

22. Stir in the heavy cream and continue simmering until the sauce is smooth, velvety, and slightly thickened, about 5 minutes.

23. Salt and pepper to taste.

24. Slice the pork tenderloin into ¾-inch medallions and arrange them on serving plates.

25. Spoon the tarragon cream sauce over the pork.

26. Dribble some of the parsley oil (if available) over the sauce.

27. Garnish with the reserved tarragon sprig.

28. Serve with dill rice or boiled potatoes, accompanied by a fresh cucumber salad.

29. Guten Appetit!

Notes:

1. The amount of tarragon is a matter of taste. Tarragon is a mild herb, so it will not overpower the taste much. The amount in the sauce is more important than in the bag. Reserve a sprig for final garnishing.

2. This temperature will deliver a medium temperature in the meat after frying the outside. You can adjust this to 132°F (55°C) if you prefer medium-rare.

Wine Pairing

Dancing Crow Vineyard, Sauvignon Blanc or similar

Why:

A wine for our dish needs enough acidity to balance the cream sauce without overpowering the delicate pork or clashing with the tarragon. Dancing Crow Sauvignon Blanc offers aromas of fresh-cut Comice pear and citrus blossom that charm the senses, while the flavors exhibit a refreshing blend of Meyer lemon, apricot, and Golden apple. This is a rather inexpensive wine with great quality.

Music Pairing

Gabriel Fauré – Pavane, Op. 50

Listen to music

Why:

The dish is certainly French-inspired, using wine/cream reduction and tarragon. This musical piece has exactly the same qualities as the dish: graceful, refined, lyrical, never overpowering. Just as the tarragon gently perfumes the pork rather than dominating it, the melodies float effortlessly over the orchestra. It is sophisticated without being showy.

Königsberger Klopse

This is not my kitchen. The background was AI-generated.

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A Taste of East Prussia

Königsberger Klopse originated in the early 19th century in the historic city of Königsberg, the capital of East Prussia. This remarkable dish reflects the city's unique position as one of the most important trading ports on the Baltic Sea. Merchant ships brought ingredients from across Europe, allowing local cooks to combine delicate veal with Mediterranean capers, salted anchovies, white wine vinegar, and other fine ingredients into a recipe unlike any other in German cuisine.

Food for the Upper Class

Because veal and imported ingredients were considered luxuries at the time, Königsberger Klopse was not an everyday meal for working families. Instead, it became a celebrated specialty of the middle and upper classes, served in elegant homes and the finest restaurants throughout Königsberg.

From Königsberg to Kaliningrad

The city's history took a tragic turn during the final months of World War II. As the Soviet Red Army advanced into East Prussia in early 1945, hundreds of thousands of civilians fled westward. After Germany's defeat, northern East Prussia—including Königsberg—was placed under Soviet administration. In 1946, the city was renamed Kaliningrad, and between 1945 and 1948, nearly all of the remaining German population was expelled. These refugees carried with them their traditions, family recipes, and memories—including the beloved recipe for Königsberger Klopse. Thanks to them, this East Prussian classic became a cherished part of German cuisine and remains popular to this day.

Many ways to cook

Like many traditional recipes, there is no single authentic way to prepare Königsberger Klopse. Every family had its own treasured version. Traditionally, the meatballs were first poached in broth before being transferred to the sauce. I prefer a simpler approach, gently simmering the meatballs directly in the sauce. This not only eliminates an extra cooking step but also allows the meatballs to absorb the rich, tangy flavors as they cook.

My favorite

Königsberger Klopse has long been one of my favorite dishes. The combination of tender veal, creamy sauce, briny capers and anchovies, and a delicate touch of acidity creates a wonderfully balanced and unforgettable meal. I hope this recipe brings as much enjoyment to your table as it has to mine.

Guten Appetit!

Ingredients

For the Meatballs:

• 1.5 lb. Ground Veal (note1)

• 1 medium Onion, chopped

• 1 Tbsp Butter

• 1 cup Whole Milk

• 2 slices (1" thick) White Bread, no crust (note2)

• 1 oz. Anchovies, finely chopped (note3)

• 2 large Eggs

• Salt/Pepper to taste

For the Sauce:

• 3.5 Tbsp Butter

• 1/2 cup All Purpose Flour

• 4 cups Water (note4)

• 1 oz. Anchovies, finely chopped (note3)

• 1/3 cup Capers (drained, reserve some brine)

• 2 Tbsp White Wine Vinegar

• Salt/ White Pepper to taste

• 1 tsp MSG

The Process

1. Melt 1 tbsp butter in a skillet over medium heat. Add the chopped onions and sauté until soft and translucent, about 5–7 minutes. Do not allow them to brown.

2. Remove the onions from the heat and allow them to cool completely.

3. Gently warm the milk in a small saucepan until hot, but do not bring it to a boil.

4. Add the bread to the warm milk and allow it to soak until fully saturated. Let the bread mixture cool completely before using. Slightly wring out the bread and discard the leftover milk.

5. In a large mixing bowl, combine the ground veal, soaked bread, cooled onions, chopped anchovies, eggs, salt, and white pepper. Mix well until all ingredients are evenly incorporated.

6. Lightly moisten your hands with water and shape the mixture into evenly sized meatballs. You should get 12-15 meatballs, depending on the size you like. Arrange them on a plate, cover, and refrigerate until ready to cook.

7. In a large pot, melt 3½ tbsp butter over medium-low heat until it begins to foam.

8. Add the flour all at once and whisk continuously for 1–2 minutes to create a smooth white roux. Do not allow the roux to brown.

9. Gradually whisk in the room-temperature water, adding it a little at a time until fully incorporated. Continue whisking until the sauce is smooth, silky, and velvety.

10. Stir in the anchovies, capers, white wine vinegar, salt, white pepper, and MSG. Mix until well combined. Add some of the caper brine to taste.

11. Increase the heat to medium and allow the sauce to simmer gently for 1 minute, stirring occasionally.

12. Carefully add the meatballs to the sauce. Reduce the heat to maintain a very gentle simmer and cook for 15 minutes. The sauce should never reach a full boil.

13. Serve the Königsberger Klopse generously coated with the sauce, accompanied by boiled potatoes and a traditional red beet salad.

14. Guten Appetit!

Notes

1. Ground Veal is the original meat choice. If you cannot find ground veal, you can use 1/2 ground beef and 1/2 ground pork, too.

2. The best bread to use is French white bread. However, any other whole bread will do. I sometimes use even old hamburger buns from the freezer. Make sure these are thick slices. If you use standard white bread, you would rather want to use 3 slices.

3. You might need two cans of anchovies. The weight printed on the box includes the oil and is not only the anchovies. Anchovies will NOT give your dish a fishy taste. They increase the umami flavor.

4. I have heard that a veal stock or chicken stock brings more flavor. Maybe this is true. However, water is the original, historical choice, and it offers a cleaner finish.

Wine Pairing

Dr. Loosen "Blue Slate" Dry Riesling (Mosel)

Why:

This wine offers citrus and green apple flavors with a distinct mineral character. The bright acidity balances the creamy sauce of our dish. A dry finish complements the capers and anchovies.

The dry Riesling is widely available in the U.S. and has a moderate price point.

Music Pairing

Felix Mendelssohn Bartholdy - Lieder ohne Worte (Songs without Words)

Listen to music

Why:

Although Felix Mendelssohn (the Bartholdy part is usually skipped) was born in Hamburg, rather than East Prussia, he became one of the most celebrated composers of the 19th century and enjoyed immense popularity throughout the Kingdom of Prussia. His remarkable talent was recognized at a young age, and King Friedrich Wilhelm IV of Prussia later invited him to help transform Berlin into one of Europe's leading cultural capitals—an offer Mendelssohn respectfully declined.

His music was widely performed in concert halls, salons, and elegant homes across Prussia, including East Prussia. It is easy to imagine his lyrical piano works providing the musical backdrop for refined dinners where regional specialties such as Königsberger Klopse were served.

For this recipe, I recommend Mendelssohn's Songs Without Words (Lieder ohne Worte). These graceful piano miniatures possess the same elegance and understated sophistication as the dish itself. Their warm lyricism and refined charm beautifully complement the delicate veal, creamy caper sauce, and subtle acidity that have made Königsberger Klopse a timeless classic.

Rheinischer Sauerbraten (Sour Roast)

A Tangy-Sweet Taste of German Tradition

Sauerbraten with Potato Dumplings and Red Cabbage

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If there’s one dish that embodies the soul of Germany’s Rhineland cuisine, it’s Rheinischer Sauerbraten. This classic German pot roast is a culinary masterpiece that harmoniously blends tangy, sweet, and savory flavors into a dish that has stood the test of time.

A Dish with Deep Roots

The origins of Sauerbraten trace back to medieval Germany, where marinating meat in vinegar and spices was a practical way to preserve it before refrigeration. Over the centuries, this technique evolved into a beloved recipe, with regional variations adding unique twists. Legend attributes the dish’s invention to Charlemagne (742–814 AD), who purportedly suggested preserving roasted meat in a vinegar-based marinade. However, this claim is more mythical than historical. In the Rhineland, the addition of raisins and gingersnaps sets their version apart, creating a delightful balance of tartness and sweetness.

Originally, Sauerbraten was often made with horse meat because its natural slight sweetness complements the sour marinade. However, modern versions almost exclusively use beef, reflecting changes in culinary preferences.

The Magic of Marinade

Sauerbraten Marinade

At the heart of Rheinischer Sauerbraten is its marinade. Beef is soaked for several days in a mixture of vinegar, red wine, onions, and aromatic spices like cloves, bay leaves, and juniper berries. This process not only tenderizes the meat but also infuses it with rich, tangy flavors.

Once marinated, the meat is slow-cooked until fork-tender, and the marinade is transformed into a luscious sauce. Gingersnaps and raisins are added to the sauce, giving it a velvety texture and a hint of sweetness that balances the dish’s bold acidity.

A Feast for the Senses

Traditionally, Rheinischer Sauerbraten is served with potato dumplings, red cabbage, or spaetzle, making it a comforting and hearty meal. The interplay of flavors—tart, sweet, and savory—reflects the Rhineland’s culinary identity, where contrasts create harmony.

A Dish Worth Celebrating

Whether exploring German cuisine for the first time or revisiting an old favorite, Rheinischer Sauerbraten is a must-try dish. Its rich history and bold flavors make it more than just a meal—it’s a taste of tradition and a reminder of the ingenuity of cooks from centuries past.

Next time you’re in the mood for something truly special, try Rheinischer Sauerbraten. It’s a dish that tells a story, one delicious bite at a time

Rheinischer Sauerbraten (Sour Roast)

Ingredients

For the marinade: 

• 2 large Yellow Onions, chopped

•  2 large Carrots, chopped

•  1 large Leek, chopped

• 1 cup chopped Celeriac (Celery Root), approx. 1/4 inch cubes

•  1/2 cup Raisins (preferably golden raisins)

•  1 bottle Dry Red Wine (note 2)

•  2 cups Red Wine Vinegar

•  2 sprigs Thyme

•  2 sprigs Rosemary

•  2-3 Bay Leaves

•  1 tsp (approx. 12 pieces) Juniper Berries

•  1/2 tsp (approx. 8 pieces) Whole Cloves

• 1/2 tsp Allspice

•  1 tsp whole Black Peppercorns, cracked

•  1 tbsp teaspoons Kosher Salt

•  1 tbsp Brown Sugar (white sugar is OK)

For the roast:

• 3 pounds beef roast (chuck or rump) (note 1)

•  2 tbsp Tallow or Avocado Oil (or any oil with a high smoke point)

•  10 Gingersnap Cookies, crushed

• Salt and Pepper to taste

  
  

The Process

1. In a large pot, combine all of the marinade ingredients and boil for 10 minutes at medium-high heat. Let the marinade cool completely.

2. Add the beef to the marinade and cover. The meat must be completely covered! (note 3)

3. Marinate the beef for 5 - 10 days. As longer as better, but not longer than two weeks. Turn the meat once in a while.

4. Remove roast from the marinade and pat dry with paper towels. Set the marinade aside.

5. Add tallow or oil to a dutch oven and heat to high heat. Wait until the tallow or oil is very hot and add the meet to the dutch oven. Brown the meat on all sides approx. 2-3 minutes per side. (note 4)

6. Add the marinade to the dutch oven and bring it to a boil. Cover the pot and reduce heat to simmer.

7. Simmer for 2 1/2 - 3 hours, until meat is tender.

   

   Simmer the Sauerbraten

8. Remove meat from the cooking liquids and set it aside on a cutting board. Cover it with foil and let it rest for 10 minutes.

9. In the meantime, strain the marinade, discarding the solids and reserving the liquid. Make sure you press all the good liquids out of the strainer. Return the liquid to the dutch oven. 

10. Add the crushed gingersnap cookies to the liquid in the dutch oven. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Taste and add salt and pepper to taste.

11. Slice the sauerbraten into thin slices and retrun them to the pot to heat up in the sauce.

12. Serve the sauerbraten together with potato dumplings or spaetzle and red cabbage. (note 5)

Notes:

1. A Rump Roast is higher and rounder than a Chuck Roast and looks nicer when sliced. However, it can be a little bit dryer. This is undoubtedly a matter of taste. Any roast meat would do it, as marinating it for several days will tenderize even the toughest cuts.

2. Yes! We use the entire bottle! Any dry red wine will do. Do not use sweet wine, as it would bring the marinade out of balance. Never use any cheap wine. Use a wine you would like to drink as well.

3. You can cover it in a pot. However, you must ensure that the entire meat piece is submerged in the liquid. This will ensure that it is preserved. My favorite method is using a vacuum sealer and a large plastic bag. That will always guarantee that the meat is not uncovered.

4. Ensure all sides, even the thin ends, are browned well. This will start the Maillard reaction, which results in better flavors.

5. You can certainly make potato dumplings from scratch. I will upload a recipe soon, although it is a lot of work. As a beginner, you can buy potato dumplings in a package. I find them almost as good as homemade.

   
   

Wine Pairing

Villa Wolf Pinot Noir 2019 or similar Pinot Noir

Why:

The German Pinot Noir, known in Germany as Spätburgunder, is a nice match for a Sauerbraten. You want a medium-bodied wine. Its fruitiness, with hints of cherry, strawberry, and pomegranate, complements the sauce's sour taste. Its spices, such as vanilla, allspice, and nutmeg, will add complexity.

However, Sauerbraten is forgiving. Its complex flavors allow for a range of wine choices, from our German Pino Noir over a medium-bodied Cabernet Sauvignon to a Beaujolais is acceptable. Just don’t go too dry.

One more interesting recommendation from Dr. Vinny at Wine Spectator is to skip red wines altogether and sip a German Spätlese or an off-dry Riesling from California together with the German roast.

There is flexibility. Try it out, and let me know what works for you.

Music Pairing

Rheinlieder Medley - A collection of songs of the Rheinland

Listen to music

Why:

The River Rhine area is known for a happy culture, celbrating the Carnival season especially in Köln (Cologne) and Düsseldorf and for its numerous wine festivals. Therefore music about this area tells stories of happiness, dancing and drinking wine. On many of the wine festivals, you can order a Sauerbraten as a perfect meal, celebrating the happiness.