Recipe: Chef Ryan's Sous Vide Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree

Sometimes, we just need a little soul food! We’re delighted to welcome Chef Ryan Grimm from the Robinson Ferry in Warrenton, NC to the #HogBlog with his delicious Sous Vous Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree. It’s the perfect meal to get us through these next few chilly days!

Sous Vide Brown Sugar Pork Tenderloin with Braised Collard Greens and Butternut Squash Puree

Set your sous vide to 145 Fahrenheit 

Brown Sugar Rub

1/2 cup brown sugar

2 Tbsp salt

1 tsp ground black pepper

1 tsp garlic powder

1/8 tsp allspice

Combined the ingredients to make the seasoning rub. 

Brown Sugar Rub

2 8oz pork tenderloin 

 Rub the tenderloins down with the sugar rub, then vacuum seal each tenderloin and place in the water bath set at 145 Fahrenheit for one hour for medium, or 155 Fahrenheit for one hour for well done.

Braised Collard Greens

4oz bacon

1/2 white onion, small diced

1 clove garlic, smashed

1 large bunch collard greens

16oz chicken stock

Salt and white pepper to taste

In a large sauté pan, cook the bacon till the bacon has softened, then add the onion and garlic and cook till fragrant. Add the collard greens and chicken stock and simmer for 30 to 40 minutes, till tender.  Season with salt and white pepper to taste. Turn the heat down to low and keep warm till needed.

Butternut Squash Puree 

12oz butternut squash, medium diced

2oz butter

2oz heavy cream

2oz maple sugar

Pinch of salt

Simmer the butternut squash for 20 minutes or till soft. Strain and puree with butter, heavy cream, maple syrup, and salt.