It’s been a while since I made a pork tenderloin. This one was flavored with garlic, olive oil, lemon zest, fresh thyme, and rosemary.
It’s been a while since I made a pork tenderloin. This one was flavored with garlic, olive oil, lemon zest, fresh thyme, and rosemary.
by OCbrunetteesq
4 Comments
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OCbrunetteesq
I marinated the tenderloin for a few hours with olive oil, chopped garlic, lemon zest, fresh thyme, and rosemary. 140 for two hours, ice bath, then seared in a cast iron and basted with butter infused with more thyme and rosemary.
Krissy_loo
Pork tenderloin is our favorite meat to sous vide! Cheap, cooks relatively fast, and sooo tender.
4 Comments
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I marinated the tenderloin for a few hours with olive oil, chopped garlic, lemon zest, fresh thyme, and rosemary.
140 for two hours, ice bath, then seared in a cast iron and basted with butter infused with more thyme and rosemary.
Pork tenderloin is our favorite meat to sous vide! Cheap, cooks relatively fast, and sooo tender.
Yummy! Looks wonderful.