Sous Vide Pork Tenderloin Food
SOUS VIDE - PORK TENDERLOIN
This turned out delicious. You can use any dry rub that you like but if you are looking for something that will fit the bill, try the one I recommend Recipe # 390416. You will need a Sous Vide cooking device and a vacuum sealer. Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher
Provided by Chicagoland Chef du
Categories Pork
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Fill and preheat the SousVide Supreme to 135F/56.5°C.
- Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch.
- Add a pat of butter and vacuum seal.
- Submerge the pouch in the water oven and cook for 3 hours.
- Remove from the pouch, save the juices to dress your slices of pork at serving.
- Sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.
Nutrition Facts : Calories 176.9, Fat 7.3, SaturatedFat 3.3, Cholesterol 89.7, Sodium 91, Protein 26.1
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- Season your pork tenderloin generously with salt and pepper and top with thyme. Place meat into a sealable plastic bag and remove all air. To do this you can use a vacuum sealer or displace the air by submerging the bag in water slowly, until the bag is airless and sucked flat to the pork and itself, then seal.
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