| INGREDIENTS | EQUIPMENT | TIMING | YIELD |
|
1 - pork tenderloin |
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