Given the bath at 130 for around 2 hours. Ice plunge and then a day in the fridge (not for any reason other than I couldn’t finish the cook that night). Taken out and seared.
Used the reserve juices along with mushrooms, onion, Dijon, mirin and cream to make a finishing sauce. Not pictured because i need to learn how to plate sauce in an appealing way.
The pork was insane at 130. So juicy. Barely needed a knife to cut it.
by Dry_Temperature3758
2 Comments
I JUST microwaved my sous vide pork loin leftovers and it DID NOT do it any favors, got all grey and rubbery, had to throw a lot out, oof. Going to try and put the other half in the toaster oven tomorrow at work and let it slowly come up to temp
I sous vide a lot (mostly beef), but I enjoy grilling my pork tenderloins. I marinade with some Cajun seasoning, lime juice and coco aminos for about 20-30 minutes. Then grill on high heat on my gas grill on the upper rack turning several times. It develops a nice crust and is a nice medium (still pink) after about 20 minutes. Comes out perfect every time.