Pork Tenderloin


 INGREDIENTS EQUIPMENT TIMING YIELD

1 - pork tenderloin
5 tbsp. - salt, as needed
2 tbsp. - sugar
30g - parsley
30g - chives
2g - garlic
10g - shallots
150g - olive oil
5g - chili flakes

my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
about 1.5 hours 2 large servings

 

RECIPE STEPS

Heat My Sous-Vide to 136°F/58°C

Prepare the cure
Combine 5 parts salt and 2 parts sugar, stir

Season and bag
Lightly season pork tenderloins with the cure
Place seasoned tenderloins into the bags and seal

Cook for 60 minutes

Lower bag into the water
Clip bag onto side of pot

Make an herb oil (optional)
Whisk parsley, chives, garlic, shallots, olive oil, and chili flakes into a bowl

Serve