After seeing a post on here the other day I just had to try pork tenderloin. Dried and rubbed with a local rub called pixie dust which has a southern USA style flavour at 135f for 2 hours. Seared in a pan for 30 seconds each side.
Made a creamy mustard pan sauce from recipe tin eats (Australian site nagi is the goat), which was half cup heavy cream, tablespoon of dijon and seeded mustard and 2 teaspoons chopped tarragon. All ingredients in pan over medium heat post sear until it’s warm and saucy but not bubbling.
Sides of garlic sautéed green beans and mashed potato.
Absolute winner with the dinner guests. Cheap and delicious.
by delphs
4 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Pork tenderloin is my new favorite thing to sous vide
time to give that pan a proper scrub
Nagi IS the goat, I haven’t found a recipe of hers I’ve tried that wasn’t great. I’ll have to try that sauce now.