Sous Vide Pork Tenderloin

Massage the pork tenderloin with extra virgin olive oil and Sichuan pepper.

Transfer the tenderloin into a sous vide cooking bag, add all the fresh herbs, and seal with the appropriate machine.

In a pot with water, place the Roner and heat the water to 65°C.

Immerse the sealed bag with the meat and cook for 2 hours.

At the end of cooking, remove the meat from the bag and pat it dry with a paper towel.

Slice and finish cooking them for 1 minute per side in a very hot pan with a little butter. Adjust the salt.

Caramelized mandarins 100 g of mandarins 2 g of brown sugar Juice of 1/2 untreated lemon. Cook everything together for 5 minutes and set aside, adding a bit of grated lemon zest.

Cocoa and coffee reduction 100 g of espresso coffee 6 g of cocoa powder 10 g of sugar 4 g of cornstarch

In a small saucepan, combine the powders, slowly pour in the coffee, stir, transfer to medium heat, and let simmer until the sauce thickens.

To finish Toasted almond flakes for a few minutes in a pan as needed. And now enjoy it 😋