Sous Vide Pork Tenderloin
I bought a pork tenderloin at the store today, it seemed pretty big – I thought it was two packed into the same bag like they do. Nope! I decided to do the sous vide thing because tenderloins are so easy to overcook doing them the regular way. I set my circulator to 150 degrees and left it in for 3-1/2 hours. No marinade, just salt and pepper, and I enclosed a sprig each of thyme and rosemary.It came out with just a bare hint of pink. I’m pretty old school and a bare hint is about all I can tolerate despite assurances that 145 degrees is the new, safe, temperature for pork. The Serious Eats guy has a pretty good take on sous vide pork here. They have a pretty good color chart, 150 degrees is considered medium well done. I made a simple pan sauce by reducing some of the liquids that collected in the bag and adding a pat of butter. It didn’t really need anything, juicy as it was.I can’t get enough of these fried potatoes. I par boiled them for five minutes then cooled them in running water. Dry them on a towel and fry them in duck fat if you can get some, you will not be disappointed.
Posted on November 5, 2016, in Fun with Food, Gadgets, JeffreyW, Recipes and tagged brussels sprouts, duck fat, fried potatoes, pork tenderloin, sous vide. Bookmark the permalink. Comments Off on Sous Vide Pork Tenderloin.