Sous Vide Pork Tenderloin

Preparation

1. STEP 1 OF 10

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

2. STEP 2 OF 10

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

3. STEP 3 OF 10

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

4. STEP 4 OF 10

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

5. STEP 5 OF 10

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

6. STEP 6 OF 10

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

7. STEP 7 OF 10

   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.

8. STEP 8 OF 10

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

9. STEP 9 OF 10

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

10. STEP 10 OF 10

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

Suggestions

• Roner

• Pot

• Vacuum sealer

• Pan

General Information

Analysis

Macronutrients (100 gr)