Post by wilderness on Aug 22, 2023 16:16:05 GMT -5
Garlic Lemon Pork Tenderloin for 1-wilderness
Pork, Sous Vide, Tenderloin
INGREDIENTS
DIRECTIONS
1. Program sous vide immersion calculator to 59.4°C (139°F).
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: 59.4°C (139°F)
1. Program sous vide immersion calculator to 59.4°C (139°F).
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 seal. Or 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.
Pork, Sous Vide, Tenderloin
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: Serves: 1 INGREDIENTS
3/4 tsp cumin, ground
3/4 tsp garlic powder
3/4 tsp rosemary, dried
3/4 tsp thyme, dried
4 oz. (get rid of the silver skin) pork tenderloinLemon salt, pinch
3/4 tsp sea salt
1/4 tbsp canola oil
1/2 tbsp butter, unsaltedDIRECTIONS
1. Program sous vide immersion calculator to 59.4°C (139°F).
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: 59.4°C (139°F)
1. Program sous vide immersion calculator to 59.4°C (139°F).
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 seal. Or 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" slices.
NOTE: You can substitute lemon zest and a little lemon for the lemon salt
