So so so good. Overnight in fridge with s&p g&o powder, little chili powder and some dried herbs. 140 for 90 minutes, ice bath, sear. Next time I'll sear a bit longer, but we had no complaints.
Made a Dijon bechamel, wife made these bomb mashed potatoes and asparagus. The sauce goes great on the potatoes, too.
Got a feeling we'll be making this again before the week is over!
by scoobasteve813
3 Comments
Pork tenderloin is significantly elevated in sous vide.
This is the only way I do pork tenderloin anymore.
Made almost the exact same thing last night and it was great!