
Adopting roasted pork loin and fennel to sous vide.
Pork is one meat I will always try to sous vide if I can, and I want to adopt an old roasting recipe I used to use. That recipe would roast a pork loin on top of onion and fennel. Then the drippings and vegetables are used in a cream sauce.
I want some of the fennel flavor in the meat so I’m thinking I will cook the onion/fennel ahead of time (either sous vide or oven, probably sous vide since I’ll have it out.) Then add it to the bag with the pork. Use the combined drippings for the cream sauce.
Thoughts? Do I risk adding too much flavor to pork?
I obviously have a tenderloin, not a regular loin, since they basically cost the same and I don’t need a full loin.