Pork Fillet in Balsamic Sauce and Spaghetti

5 from 8 votes
Total Time 3 hrs 25 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 140 kcal


Balsamic tomato sauce

  • 1 branch Rosemary fresh
  • Salt
  • Pepper
  • Butter
  • Extra virgin olive oil
  • 500 g Sieved tomatoes
  • 400 ml Beef stock
  • 100 ml Modena balsamic vinegar
  • 1 medium-sized Onion
  • 1 Clove of garlic
  • 1 tsp Sage dried
  • 1 tsp Baking cocoa
  • Salt
  • Cayenne pepper
  • Extra virgin olive oil


  • 500 g Spaghetti
  • 1 medium-sized Zucchini
  • 1 medium-sized Onion
  • Freshly grated Parmesan


  • 5 piece Carrots
  • 1 tsp Rapeseed oil
  • Salt
  • Parsley


  • Set the sous vide cooker to 85 degrees. Peel the carrots, cut into pieces, vacuum seal in the bag with a little oil, salt and parsley. For 1 1/2 hours Cook in the sous vide, then remove. This can be done the day before so that the finished carrots only come into the water bath to warm up together with the pork tenderloin. If you don't have a sous vide cooker, you can cook the carrots in a pot and cook the pork fillet in the pan.
  • Now set the sous vide to 58 degrees, vacuum seal the pork tenderloin and place it in the sous vide together with the carrot bag for 2 hours.
  • Peel the onions and garlic, cut into cubes. Sweat in olive oil, deglaze with Modena balsamic vinegar, beef stock and tomato sauce. Season with salt and cayenne pepper, sage and baking cocoa. Reduce by half, purée finely with a hand blender in between.
  • Shortly before the pork fillet comes out of the sous vide, the spaghetti is boiled in salted water according to the package description. Cut the onion and zucchini into cubes, fry in olive oil. Drain the cooked spaghetti in a sieve, then add directly to the vegetables and remove from the heat.
  • Heat the pan, remove the pork fillet from the sous vide and briefly fry in olive oil on all sides. Add a piece of butter and take it off the heat, cut the rosemary into small pieces and toss in the pan. Season with salt and pepper. Take the meat out of the pan and let it rest briefly, then cut and serve. Take the carrots out of the sous vide and place them on the plate. On top of it some freshly grated Parmesan.


Serving: 100gCalories: 140kcalCarbohydrates: 16.2gProtein: 8.4gFat: 4.5g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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