Pork tenderloin at 132 for 3 hours with oven roasted asparagus and pan fried mushrooms.
Asparagus purée:
Asparagus trimmings (from the bottom green part just before it gets white), cooked down in a pot with just enough chicken broth to cover, cooked for 10 min until tender, then add 1 tablespoon of butter, and 1/4 cup heavy cream, bring to a simmer, then add to blender. Add water or cream while blending if purée is too thick.
by SaberX0000
1 Comment
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