- Generously season all sides of tenderloin roast with salt and pepper. Set aside.
- In a bowl, combine all marinade ingredients.
- Place roast in a large airtight bag, pour in half of marinade and set remaining marinade aside. Remove air from bag and marinate in fridge for 8 hours, or ideally overnight.
- Prepare a pot of cold water and a sous vide precision cooker. Set cooker to 55 ̊ C (130 F) for a rare roast.
- Immerse bag containing roast in water and cook for 5–7 hours.
- Remove roast from water, drain well and dry.
- Sear roast on a very hot BBQ or in a cast iron skillet for 1–2 minutes on each side. Let stand for 10 minutes.
- Slice and serve with blanched vegetables and remaining marinade.
Chef’s secret
- Reverse-searing ensures that the meat is perfectly cooked, juicy and tender every time. You’ll never have to worry about an overcooked or dry roast again—it’s an essential technique for any meat lover.
- For an even richer flavour, let the roast marinate for 24 hours. The longer it marinates, the richer the flavour.
Recipe introduction
Discover this maple balsamic tenderloin roast, an IGA recipe that revolutionizes traditional cooking. Using the reverse-searing technique, each slice is cooked to perfection, pairing tenderness and juiciness. The maple balsamic marinade infuses the meat with a sugary sweetness, enhanced by warm rosemary and aromatic garlic. Perfect for special occasions or simply to spoil your loved ones, this dish promises an unforgettable culinary experience. Serve with fresh vegetables and enjoy every bite.