Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher INGREDIENTS 1 whole pork tenderloin Seasoning Rub Butter INSTRUCTIONS Fill and preheat SousVide Supreme to 135F/56.5C. Rub the tenderloin with your favorite seasoning rub then put into a cooking pouch. Add a pat of butter and vacuum seal. Submerge the pouch in the water oven to cook for 3 hours. Remove from the pouch and sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch. Suggested serving sides: Zucchini & Carrot noodles. SousVide Supreme Meats Bill the … Read More
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