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Recipe from: Chicagoland Chef du Jour
This turned out delicious. You can use any dry rub that you like but if you are looking for something that will fit the bill, try the one I recommend Sarasota's Pork Baby Back Ribs. You will need a Sous Vide cooking device and a vacuum sealer. Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher.
1 whole pork tenderloin, approximately 1 pound
1 tablespoon seasoning, amount to taste
1 tablespoon butter
Fill and preheat the SousVide Supreme to 135°F/56.5°C.
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 and cook for 3 hours.
Remove from the pouch, save the juices to dress your slices of pork at serving. Sear the surface to caramelize on grill, on a high heat cast iron pan, or with a cooking torch.