I try making this AWARD-WINNING Tenderloin Recipe, It’s FIRE!

Step 1

Season your pork tenderloin with salt on both sides. Then in a food processor add 3 black garlic's, 1/2 of a white onion, 1 tbsp of worcestershire sauce, 1 tbsp of cherry vinegar, 1 tsp of sesame oil, 1 tbsp of Brazilian hot sauce.

Step 2

Blend everything well and then brush the marinade on your tenderloin. Make sure to coat the whole thing then bag it up to cook it sous vide. Cook The tenderloin @137°F / 58°C for 3 1/2 hours.

Step 3

While that's cooking peel your peaches and then cut them into even pieces. In a pan cook 1 cup of chopped bacon until nice and crispy. Then strain them to remove the fan and in the same pan add 1 cup of chopped white onions and de-glaze the pan with 4 tbsp of cognac.

Step 4

Light it up to burn off the alcohol, once the pan is de-glazed add 1 diced jalapeño, 2 tbsp of apple cider vinegar, 2 tbsp of worcestershire sauce and 2 tsp of dijon mustard. Mix well and season with salt and freshly ground pepper.

Step 5

Now add 1 cup of brown sugar, the peaches and your bacon, then mix everything well until the brown sugar is completely melted.

Step 6

Once your tenderloin is done take it out and pat it dry, then using the flamethrower sear it while basting with some butter.

Step 7

Now all that's left is to slice it up and serve with the peach sauce and your PORK TENDERLOIN is done, ENJOY!