Sous Vide Pork Tenderloin With Shallot-Apple Confit

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Nutrition per serving    (USDA % daily values)
CAL
374
FAT
103%
CHOL
9%
SOD
15%

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Ingredients for 4 servings

2 pork tenderloins (about 1.5 pounds), cut into four even portions

2 tablespoons extra virgin olive oil, refrigerated or frozen until solid (for vacuum sealing)

2 tablespoons grapeseed oil for searing

salt and freshly ground pepper

2 tablespoons rendered bacon fat

4 shallots, finely chopped

1/4 cup apple cider

1 tablespoon sherry vinegar

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