Post by wilderness on Aug 22, 2023 15:47:56 GMT -5
Garlic Lemon Pork Tenderloin-wilderness
Pork, Sous Vide, Tenderloin
1 tbsp cumin, ground
1 tbsp garlic powder
1 tbsp rosemary, dried
1 tbsp thyme, dried
1 (3 lb.) (get rid of the silver skin) pork tenderloin
Lemon salt, pinch
1 tbsp sea salt
1 tbsp canola oil
2 tbsps butter, unsalted
Directions
1. Program sous vide immersion circulator to 59.4ºC (139ºF).
2. Add lemon salt, rosemary, thyme, cumin and garlic powder into a small bowl and stir well until com
3. Evenly brush pork with canola oil and rub with sea salt.
4. Rub the oil coated pork with herb-garlic rub until evenly covered.
5. Place pork into a big durable ziploc bag and vacuum seal.
6. Transfer bag into a water bath and sous vide for 2 hours.
7. Take pork out of the bag and transfer into a baking dish lined with paper towel.
8. Pat dry pork and get rid of the cooking juices.
9. Add butter into a cast iron skillet over high heat.
10. lay pork into the hot butter and sear for 3-4 minutes on all sides until browned.
11. Place seared pork on a cutting board, let sit for 5 minutes and cut 1-2" dices.
Temperature: 59.4ºC (139ºF)
1. Program sous vide immersion circulator to 59.4ºC (139ºF).
2. Add lemon salt, rosemary, thyme, cumin and garlic powder into a small bowl and stir well until combined.
3. Evenly brush pork with canola oil and rub with sea salt.
4. Rub the oil coated pork with herb-garlic rub until evenly covered.
5. Place pork into a big durable ziploc bag and vacuum seal.
6. Transfer bag into a water bath and sous vide for 2 hours.
7. Take pork out of the bag and transfer into a baking dish lined with paper towel.
8. Pat dry pork and get rid of the cooking juices.
9. Add butter into a cast iron skillet over high heat.
10. lay pork into the hot butter and sear for 3-4 minutes on all sides until browned.
11. Place seared pork on a cutting board, let sit for 5 minutes and cut 1-2" dices.
Pork, Sous Vide, Tenderloin
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: Serves: 6 servings
Ingredients1 tbsp cumin, ground
1 tbsp garlic powder
1 tbsp rosemary, dried
1 tbsp thyme, dried
1 (3 lb.) (get rid of the silver skin) pork tenderloin
Lemon salt, pinch
1 tbsp sea salt
1 tbsp canola oil
2 tbsps butter, unsalted
Directions
1. Program sous vide immersion circulator to 59.4ºC (139ºF).
2. Add lemon salt, rosemary, thyme, cumin and garlic powder into a small bowl and stir well until com
3. Evenly brush pork with canola oil and rub with sea salt.
4. Rub the oil coated pork with herb-garlic rub until evenly covered.
5. Place pork into a big durable ziploc bag and vacuum seal.
6. Transfer bag into a water bath and sous vide for 2 hours.
7. Take pork out of the bag and transfer into a baking dish lined with paper towel.
8. Pat dry pork and get rid of the cooking juices.
9. Add butter into a cast iron skillet over high heat.
10. lay pork into the hot butter and sear for 3-4 minutes on all sides until browned.
11. Place seared pork on a cutting board, let sit for 5 minutes and cut 1-2" dices.
Temperature: 59.4ºC (139ºF)
1. Program sous vide immersion circulator to 59.4ºC (139ºF).
2. Add lemon salt, rosemary, thyme, cumin and garlic powder into a small bowl and stir well until combined.
3. Evenly brush pork with canola oil and rub with sea salt.
4. Rub the oil coated pork with herb-garlic rub until evenly covered.
5. Place pork into a big durable ziploc bag and vacuum seal.
6. Transfer bag into a water bath and sous vide for 2 hours.
7. Take pork out of the bag and transfer into a baking dish lined with paper towel.
8. Pat dry pork and get rid of the cooking juices.
9. Add butter into a cast iron skillet over high heat.
10. lay pork into the hot butter and sear for 3-4 minutes on all sides until browned.
11. Place seared pork on a cutting board, let sit for 5 minutes and cut 1-2" dices.
