Seasoning: salt, freshly ground sansho (Japanese pepper) , some msg
The sanshou was great on it, and sv pork tenderloin never disappoints.
by unglth
5 Comments
jaw668
Looks great! Definitely one of my go to sous vide meals
SecretlyHiddenSelf
Love my pork tenderloin. I usually go 141F for 3 hours. It’s a pork marshmallow. Usually, I serve it as a taco rice bowl or this Japanese sauce I make, which is: water, light and dark soy sauce, ginger paste, minced garlic, brown sugar, ground pepper, and a few drops of sesame oil. Cook it down till the desired thickness, then toss the cut pork chunks in it. Usually, I had fresh steamed broccoli and some water chestnuts, and serve over sticky rice.
qawsedrf12
thank you Pavlov
waffle-monster
I like to SV pork tenderloin, slice it thin, and freeze it. Whenever I want some tasty ramen, I just put some frozen pork tenderloin slices in the bowl before I pour the hot ramen in, perfect every time 👍
forget_the_alamo
I did the exact same last night. I used a jerk seasoning. Cheers.
5 Comments
Looks great! Definitely one of my go to sous vide meals
Love my pork tenderloin. I usually go 141F for 3 hours. It’s a pork marshmallow. Usually, I serve it as a taco rice bowl or this Japanese sauce I make, which is: water, light and dark soy sauce, ginger paste, minced garlic, brown sugar, ground pepper, and a few drops of sesame oil. Cook it down till the desired thickness, then toss the cut pork chunks in it. Usually, I had fresh steamed broccoli and some water chestnuts, and serve over sticky rice.
thank you Pavlov
I like to SV pork tenderloin, slice it thin, and freeze it. Whenever I want some tasty ramen, I just put some frozen pork tenderloin slices in the bowl before I pour the hot ramen in, perfect every time 👍
I did the exact same last night. I used a jerk seasoning. Cheers.