Tag Archives: sous vide pork

Basic Pork Tenderloin Sous Vide

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

Sous Vide Cochinita Pibil

Courtesy of Recipe Contest Winner, Cesar Pinon INGREDIENTS 1 pound (500 grams) pork loin 3 tablespoons (45 ml) achiote paste 3 ounces (100 milliliters) orange juice 1/2 teaspoon (2.5 ml) oregano 2 bay leaves salt and pepper to taste 1 cup (240 ml) crushed pineapple, drained   INSTRUCTIONS Fill and preheat the SousVide Supreme to 140F/60C. In a bowl, prepare the seasoning by combining the achiote paste, orange juice, oregano, bay leaves and salt and pepper. Rub the pork all over with the seasoning mixture. Put the loin into a cooking pouch and vacuum seal. Submerge the pouch in the … Read More

Bill the Butcher’s Sous Vide Pork Tenderloin

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

Char Siu Vide

Courtesy of Recipe Contest winner Mark Garetz (www.markiscooking.com) INGREDIENTS 1 (approximately 1.5 pounds/ 685 g) pork tenderloin 1 package NOH brand Char Siu marinade, dry 1/4 cup (60 ml) honey   INSTRUCTIONS Rinse the tenderloin and with paper towels, pat dry Shake the marinade packet well to thoroughly mix the contents.  Use dry; do not mix with liquid. Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well.  (Save the rest of the packet for a later use) Put the seasoned tenderloin into a cooking pouch and vacuum seal. Put the sealed pouch into the refrigerator … Read More

Chinese 5 Spice Pork

Courtesy of Chef Richard Blais Serves 4 Time 48 Hours INGREDIENTS 1 pound (454 g) pork belly 1 teaspoon (5 ml) Chinese 5-Spice powder Salt to taste Black pepper 1 slice bacon INSTRUCTIONS Preheat SousVide Supreme to desired serving temperature 140F/60C for medium. Put pork belly into a cooking pouch with seasonings and bacon slice, and vacuum seal. Cook for 48 hours at 140F/60C. Remove pork belly from the pouch and crisp the surface in a hot skillet or under the broiler before serving. Serve immediately with your choice of side dishes. The pork pairs especially well with Brussels sprouts, … Read More

Apple and Wild Mushroom Stuffed Pork Tenderloin

Serves 6 to 8 INGREDIENTS 2 tablespoons (60 ml) olive oil 1 medium (240 g) sweet onion, peeled and diced 3 cloves garlic, peeled and minced 2 cups (360 g) apple, diced in 1/2 inch (1.3 cm) cubes 1 pound (.45 kg) shitake or crimini mushrooms quartered 2 tablespoons (30 ml) minced rosemary 2 tablespoons (30 ml) minced fresh sage 1/2 teaspoon (2.5 ml) salt, or to taste 1/2 teaspoon freshly cracked black pepper, or to taste 2 pounds (1 kg) pork tenderloin 2 cups (240 ml) shredded Gruyere cheese INSTRUCTIONS Pre-heat the SousVide Supreme to 140°F/60°C. Make the stuffing: … Read More