Courtesy of Michelle Tam (nomnompaleo.com) Serves 4 to 6 INGREDIENTS 2 (1 pound/.45 kg each) pork tenderloins 1 ½ tablespoons (22.5 ml) Tabil seasoning (or your favorite dry rub) 1 ½ tablespoons (22.5 ml) Kosher salt Freshly ground black pepper 2 tablespoons (28 g) unsalted butter DIRECTIONS Fill and preheat the SousVide Supreme to 135F to 140F (57C to 60C). Rinse the meat and pat dry with paper towels. Season with salt, pepper, and your favorite dry rub. Put each tender into a small (quart/0.9 liter) cooking pouch, add a pat of butter to each tenderloin and vacuum seal the … Read More
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